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

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

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

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Classic Namachoco Ganache

Ingredients

Weigh the chocolate according to its cocoa content:

Method

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