Classic Namachoco Ganache

Name: Classic Namachoco Ganache
Ingredients: 4 tablespoons (60 g) butter; ¾ cup (200 ml) whipping cream; Or 7 oz. (200 g) bittersweet chocolate, 60 percent cocoa; 6 oz. (175 g) bittersweet chocolate, 70 percent cocoa; Granulated or caster sugar, confectioners’ sugar, or unsweetened cocoa powder as needed

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This recipe makes what is known as a “fresh” ganache, one which must be eaten very quickly as it will keep no longer than twenty-four hours after it has crystallized.

Ingredients

Weigh the chocolate according to its cocoa content:

6 oz. (175 g) bittersweet chocolate, 70 percent cocoa
Or 7

Garnish
Sauce
Chocolate
Vegetarian
Gluten-free
Microwave

Method

Line the square dish with plastic wrap, smoothing out all air bubbles and wrinkles.

Chop the chocolate and melt it slowly in a bain-marie, or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the cream to the boil in a saucepan. Slowly pour one-third of the boiling cream over the melted chocolate. Using