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Basic Ganache

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Preparation info
  • Makes enough for about

    80

    truffles or chocolates
    • Difficulty

      Easy

Appears in
Couture Chocolate

By William Curley

Published 2011

  • About

Ganache is an emulsion of couverture chocolate and cream; however, other liquids can be also be added, such as fruit purée (see Blackcurrant Purée) to add a different flavour. It is the backbone for many of our chocolates and recipes throughout the book. The key to a good ganache is the quality of the ingredients – we use Amedei chocolate, a small Tuscan producer who make exceptional chocolate. We also source top-quality

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