Antonio Bachour

Valrhona Dulcey Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 250 g heavy cream / double cream
  • 30 g invert sugar
  • 500

Method

  1. In a small pot, bring cream and invert sugar to a simmer.
  2. Place chocolate into a bowl and pour hot liquid over the chocolate. Emulsify with a hand blender. Cool to 35°C / 95°F, before adding the butter and processing with a hand blender until smooth.