With everyone cooped up at home. Sales for flour and yeast are at an all time high. Robin Hood Flour can’t keep up with the demand and has had to settle with putting their flour in generic white bags, restaurants and commercial bakeries are trying to help with the demand by selling off their stock. It’s been a really interesting ordeal to watch!
Baking and cooking is a great way to keep your hands busy while the world goes through this roller coaster. I’ve never seen shelves at a grocery store this bare before even after working in the industry for almost a decade. My heart goes out to all the current grocery store workers out there, you are making a huge impact on our sanity and even more importantly our survival by risking your lives everyday to go to work. Thank you.
I’ve decided to release some of my favorite recipes during this time. Some of them I’ve shared with you before. Others I kept to myself to give my business a delicious edge in the industry ;). Now that my little one woman bake shop is closed until further notice I see no harm in sharing some of them.
Below is my recipe for Chocolate Ganache. Yields about 2 cups.
500ml of Heavy Cream
400g of Dark Chocolate (semi-sweet, milk and white also work but you may need to add more to get the consistency you want)
50g of Sugar
50g of Glucose (you can also use corn syrup)
3 tbsp butter
Bring the cream to a boil with the sugar and glucose and pour over the chocolate and the butter.
Let the mixture stand for a minute.
Stir the mixture until smooth.
This can be used to dip cookies it, drizzle on top of cakes, make peanut butter balls… The options are endless!
