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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-12-10T17:38:40Z","creator":null,"currently_editing_user":null,"description":"For this traditional-style ganache, we use all dark chocolate to offset the sweetness of the macaron cookie shell. The finished product is a deliciously bittersweet, creamy filling that's perfect for macarons.\r\n\r\nClick to read about the [science of ganache](https://www.chefsteps.com/classes/french-macarons/#/science-of-ganache) and get troubleshooting tips.                                               ","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/bBdRowpsTYGOFkQC2ARc\",\"filename\":\"Traditional_Ganache.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1076064,\"key\":\"UDDhEuv2RjiwYUGZ0EMp_Traditional_Ganache.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":1936,"image_id":"","include_in_gallery":true,"last_edited_by_id":791,"likes_count":102,"published":true,"published_at":"2014-01-07T19:36:10Z","show_only_in_course":false,"slug":"traditional-ganache","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"4 hours total; 20 min active","title":"Traditional Ganache","transcript":"","updated_at":"2014-02-10T16:48:41Z","upload_count":0,"used_in":[],"yield":"540 g","youtube_id":"CWQGydI7fcM","tags":[{"id":4,"name":"traditional","taggings_count":12},{"id":137,"name":"cake","taggings_count":5},{"id":152,"name":"gluten free","taggings_count":153},{"id":173,"name":"chocolate","taggings_count":11},{"id":175,"name":"dessert","taggings_count":88},{"id":438,"name":"cookie","taggings_count":2},{"id":481,"name":"no special equipment","taggings_count":74},{"id":482,"name":"no Modernist ingredients","taggings_count":111},{"id":698,"name":"filling","taggings_count":2},{"id":829,"name":"dark chocolate","taggings_count":2},{"id":897,"name":"frosting","taggings_count":1},{"id":898,"name":"julia child","taggings_count":1},{"id":899,"name":"icing","taggings_count":1}],"equipment":[],"ingredients":[{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":3919,"product_url":null,"slug":"chocolate-70--2","sub_activity_id":null,"title":"Chocolate 70%"}},{"display_quantity":"240","note":"","quantity":"240.0","unit":"g","ingredient":{"for_sale":false,"id":2709,"product_url":null,"slug":"cream","sub_activity_id":null,"title":"Cream"}},{"display_quantity":"80","note":"","quantity":"80.0","unit":"g","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}},{"display_quantity":"20","note":"","quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}],"steps":[{"activity_id":1936,"audio_clip":"","audio_title":"","created_at":"2014-02-10T16:48:41Z","directions":"Chop chocolate into small pieces, about [mm 2-3] in size. \r\n\r\nPlace in medium bowl, and reserve.","extra":null,"hide_number":null,"id":42170,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Chop chocolate","transcript":null,"updated_at":"2014-02-10T16:48:41Z","youtube_id":"","ingredients":[{"display_quantity":"200","note":null,"quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":3919,"product_url":null,"slug":"chocolate-70--2","sub_activity_id":null,"title":"Chocolate 70%"}}]},{"activity_id":1936,"audio_clip":"","audio_title":"","created_at":"2014-02-10T16:48:41Z","directions":"Cut butter into cubes about [cm 1] each.\r\n\r\nReserve.","extra":null,"hide_number":null,"id":42171,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Cube butter","transcript":null,"updated_at":"2014-02-10T16:48:41Z","youtube_id":"","ingredients":[{"display_quantity":"80","note":null,"quantity":"80.0","unit":"g","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}}]},{"activity_id":1936,"audio_clip":"","audio_title":"","created_at":"2014-02-10T16:48:41Z","directions":"Heat cream and sugar until just at a boil, stirring occasionally. \r\n\r\nPour over chocolate. \r\n\r\nLet stand 10 minutes or so, until chocolate mostly melts.","extra":null,"hide_number":null,"id":42172,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Bring cream and sugar to boil","transcript":null,"updated_at":"2014-02-10T16:48:41Z","youtube_id":"","ingredients":[{"display_quantity":"240","note":null,"quantity":"240.0","unit":"g","ingredient":{"for_sale":false,"id":2709,"product_url":null,"slug":"cream","sub_activity_id":null,"title":"Cream"}},{"display_quantity":"20","note":null,"quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":1936,"audio_clip":"","audio_title":"","created_at":"2014-02-10T16:48:41Z","directions":"Using a spatula, start from the middle of the bowl. Slowly stir the chocolate and cream until incorporated. \r\n\r\nStirring from the inside out helps the chocolate fully melt properly and better incorporates all fat crystals to ensure a smooth texture.","extra":null,"hide_number":null,"id":42173,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Slowly mix chocolate and cream","transcript":null,"updated_at":"2014-02-10T16:48:41Z","youtube_id":"","ingredients":[]},{"activity_id":1936,"audio_clip":"","audio_title":"","created_at":"2014-02-10T16:48:41Z","directions":"Add cubed butter to the bowl.\r\n\r\nFold in butter, using the spatula, until thoroughly incorporated.","extra":null,"hide_number":null,"id":42174,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Fold in butter","transcript":null,"updated_at":"2014-02-10T16:48:41Z","youtube_id":"","ingredients":[]},{"activity_id":1936,"audio_clip":"","audio_title":"","created_at":"2014-02-10T16:48:41Z","directions":"Set ganache aside to cool at room temperature. Do not stir or agitate the ganache while cooling; that can break it. \r\n\r\nThe ganache is ready to pipe when you can tilt the bowl and the ganache doesn't flow.","extra":null,"hide_number":null,"id":42175,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/Orx4yqqbTj2vrIYuyDNp\",\"filename\":\"Traditional_Ganache.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1076064,\"key\":\"7UBxCEHeQUmyzPeZRGj2_Traditional_Ganache.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Let ganache thicken at room temp","transcript":null,"updated_at":"2014-02-10T16:48:41Z","youtube_id":"","ingredients":[]}]}

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