Ganache For Hot Chocolate and Mochas

Preparation Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture. The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using. Reprinted with permission from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes by James Freeman, Caitlin Freeman, and Tara Duggan. Copyright © 2012 by James Freeman; photographs copyright © 2012 by Clay McLachlan. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher James Freeman is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country's leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and in Rockefeller Ceneter and Chelsea in Manhattan. In addition to its cafés, Blue Bottle is served in fine restaurants nationwide, including Chez Panisse, Gramery Tavern, Coi, and others, and regularly garners national media attention. See www.bluebottlecoffee.com for more. Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee Company and was a longtime owner of the San Francisco cake and sweets shop, Miette. James and Caitlin Freeman live in San Francisco, CA. A staff writer for the San Francisco Chronicle's food section for ten years, Tara Duggan earned a James Beard Award for best newspaper column and was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book.

Preparation Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture. The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using. Reprinted with permission from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes by James Freeman, Caitlin Freeman, and Tara Duggan. Copyright © 2012 by James Freeman; photographs copyright © 2012 by Clay McLachlan. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher James Freeman is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country's leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and in Rockefeller Ceneter and Chelsea in Manhattan. In addition to its cafés, Blue Bottle is served in fine restaurants nationwide, including Chez Panisse, Gramery Tavern, Coi, and others, and regularly garners national media attention. See www.bluebottlecoffee.com for more. Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee Company and was a longtime owner of the San Francisco cake and sweets shop, Miette. James and Caitlin Freeman live in San Francisco, CA. A staff writer for the San Francisco Chronicle's food section for ten years, Tara Duggan earned a James Beard Award for best newspaper column and was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book.