Ganache for Hand-Dipped Centers

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

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

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.

Ingredients

Sauce
Garnish
Chocolate
Microwave
Vegetarian
Gluten-free

Ingredients

Method