Robert Wemischner

Hot ganache for the plating sauce

Preparation info
    • Difficulty

      Medium

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient Baker’s percentages—Chocolate at 100%
8</

Method

  • In a heavy saucepan, bring cream to the boil.
  • Place chocolate into a heat-proof stainless steel bowl and then pour heated cream over chocolate and stir gently until smooth and completely melted.
  • Set aside until ready to plate dessert.
  • Reheat over a double boiler until hot and then place on plates just before serving.