A source of antioxidants and healthy fats, this dessert has a rich chocolate flavor and creamy texture. Perfect for satisfying sweet cravings without extra carbs.
| Ingredient | Qty, g | ||
|---|---|---|---|
| 85% chocolate | |||
| Cream | |||
| Vanilla | to taste | ||
| Product release: | 400 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 2 | ||
| 5 | ||
| 2 | ||
| 3 | ||
| 20 | ||
| 2 | ||
12 - 2 32 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 5.4 |
| Fats | 44 |
| Net carbohydrates | 7.3 |
| Calories | 471 kcal |
| Indexes | |
| Glycemic index | 11 |
| Glycemic load | 6.5 |
| Insulin index, II | 16 |
| Disease inflammatory index, DII | -0.13 |
| Antioxidant, ORAC | 10 408 |
| Weight loss | Detention | Set |
|---|---|---|
| 48% | 35% | 29% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine0%
- Tryptophan13%
- Phenylalanine9,6%
- Methionine1,5%
- Threonine0%
- Lysine0%
- Valin0%
- Isoleucine0%
- Leucine3,3%
- ClassQty, g
- Omega-30.18
- Omega-63.50
- Omega-90.96
- Cholesterol0.04
- Saturated fats17
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 135135135208?270 |
| Stearic acid (Saturated) | 688585113?170 |
| Linoleic acid (Omega-6) | 21292750?58 |
| Cholesterol | 20202080?40 |
| Alpha-linolenic acid (Omega-3) | 1116132096 |
| Nutrient | % of RDA |
|---|---|
| Tyrosine | 2940291005017 |
| Tryptophan | 913133151 |
| Phenylalanine | 7101020124 |
To make classic ganache, you will need only two main ingredients: dark chocolate 85% and above (200 g) and heavy cream with 35% fat content (200 ml).
First, chop the dark chocolate into small pieces and place them in a heatproof bowl.
Then, heat the cream over medium heat until it starts to simmer lightly around the edges. It is important to make sure the cream does not boil over.
Once the cream is ready, carefully pour it over the chocolate, ensuring that all the chocolate pieces are fully covered with the cream. Let this mixture sit for 1-2 minutes to allow the chocolate to melt from the heat of the cream.
After that, slowly stir the mixture with a whisk or spatula until it reaches a smooth consistency without any chocolate lumps.
If you want to add flavorings, such as vanilla extract (1 tsp) or cognac (2 tbsp), do so at this point, gently incorporating them into the ganache.
After adding flavorings, let the ganache cool to room temperature, then refrigerate for several hours to set.
Ganache is perfect for filling cakes, pastries, or serving as a standalone dessert, topped with fresh berries or nuts.
| Health benefits | |
|---|---|
| Boosting Immunity | |
| Metabolism Boost | |
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