According to the write up on Just One Cookbook, it is a form of ganache, specifically called Pave de Geneva, created in the 1930s.
Just One Cookbook is great. I’ve used their recipes for years and have always gotten satisfactory or better results (any shortcomings are my own, not the recipes’). The first recipe I attempted from there was for anmitsu to try to impress my now-wife. I suppose it worked, but talk about false advertising…
I also reference it every time I want to make dashi from scratch, or get the timing / technique for onsen tamago, or any number of other fun dishes.
Hmm, looking at the recipe for ganache it’s basically the same, but for this one you just pour it into a pan, chill it, cut it to size, and dust/coat it with cocoa powder, while ganache is meant for filling or topping. They served differently.
Isn’t this just ganache?
According to the write up on Just One Cookbook, it is a form of ganache, specifically called Pave de Geneva, created in the 1930s.
Just One Cookbook is great. I’ve used their recipes for years and have always gotten satisfactory or better results (any shortcomings are my own, not the recipes’). The first recipe I attempted from there was for anmitsu to try to impress my now-wife. I suppose it worked, but talk about false advertising…
I also reference it every time I want to make dashi from scratch, or get the timing / technique for onsen tamago, or any number of other fun dishes.
That was my thought, thick Ganache. Thicker than what you would use for topping cheesecake. The whole recipe can be distilled to the above quote.
Hmm, looking at the recipe for ganache it’s basically the same, but for this one you just pour it into a pan, chill it, cut it to size, and dust/coat it with cocoa powder, while ganache is meant for filling or topping. They served differently.
You can absolutely chill and eat straight ganache. Um…so I hear…