Chocolate Ganache
Baking and Desserts • French
Description
Glucose syrup can be substituted with liquid honey.
Ingredients
- Bittersweet Chocolate 10 oz
- 10% cream 10 fl oz
- Glucose Powder 0 oz
Step-by-Step Guide
Step 1
Combine the cream with the glucose syrup in a saucepan and bring to a boil.
Step 2
Finely chop the chocolate, place it in a wide container with high sides, and pour hot cream over it.
Step 3
Wait for 10-15 seconds, and when the chocolate starts to melt, stir the ganache until it becomes a smooth mixture. It's easiest to do this with a spatula, starting from the center and gradually incorporating the mixture from the edges.
Step 4
Place the ganache in the refrigerator and stir it occasionally until it thickens enough to hold its shape.
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