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Wednesday, June 6, 2012

Wine, glorious wine!

Happy hump day! Yesterday I made a variety of my famously decadent, chocolatey brownies. I did a batch of mostly traditional, a few peanut butter, and then I tried something new. As I mentioned, I wanted to try using a port ganache in a few. Well what started as ganache turned into a big port caramel ganache project!

First I found a recipe claiming to be red wine caramel. I started with 3/4 cup sugar and 2 tablespoons water and I liquified the mixture without stirring, until it became caramel-colored. I took it off the heat and whisked in 3/4 cup red wine very slowly. The sugar mixture stayed very liquidy - too wet to sit well in my brownies. With the mixture on the heat, I added a bit of heavy cream slowly, until combined, and then about a cup more, until the hard sugar softened. I let that boil a bit on the stove, until it thickened up. I pulled it off the heat and added dark chocolate to the mix. I let it melt on its own before I whisked it all together. I poured the mixture into a small bowl set in an ice bath and left it to cool and thicken for about 20 minutes. The end results were a thicker, caramely port ganache. On its own it was pretty delicious with deliciously subtle notes of red wine. I poured some of the ganache into my brownies and baked them off! The brownies haven't been tasted yet but I promise to bring you the results after they're tasted at the party!

Happy baking!

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