Antonio Bachour

Guanaja Chocolate Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 30 g invert sugar
  • 170 g heavy cream / double cream
  • 170

Method

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