Name: Ganache for Hand-Dipped Centers
Ingredients: Or 1 lb. 2 oz. (500 g) milk chocolate, 40 percent cocoa; Or 13 oz. (370 g) bittersweet chocolate, 60 percent cocoa; 11 ¾ oz. (350 g) bittersweet chocolate, 70 percent cocoa; 2 tablespoons (40 g) honey; 5 tablespoons (2 ½ oz./70 g) butter, diced; Or 1 lb. 7 oz. (650 g) white chocolate, 35 percent cocoa; 1 cup (250 g) whipping cream

Ganache for hand-dipped bonbons, usually made in a confectionery frame, is the base for all sorts of coated chocolates: palets d’or, ganache fillings, rochers (“rock” cookies), and lollipops, etc. Its consistency is firmer than that of ganache for molded bonbons and it is easy to roll into various shapes.