Ganache for Tarts and Desserts

Name: Ganache for Tarts and Desserts
Ingredients: 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; Or 9 ½ oz. (270 g) bittersweet chocolate, 60 percent cocoa; Or 9 ½ oz. (270 g) bittersweet chocolate, 60 percent cocoa; Or 9 ½ oz. (270 g) bittersweet chocolate, 60 percent cocoa; Or 1 lb. (450 g) milk chocolate, 40 percent cocoa; Or 1 lb. (450 g) milk chocolate, 40 percent cocoa; Or 1 lb. 5 oz. (600 g) white chocolate, 35 percent cocoa; Or 1 lb. 5 oz. (600 g) white chocolate, 35 percent cocoa; 1 ¼ cups (300 ml) whipping cream; 2 ½ tablespoons (1 ¾ oz./40 g) honey

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This ganache comprises only chocolate, whipping cream, and honey. Its relatively soft texture makes it a perfect filling for tarts and certain desserts. This recipe will fill a tart for 6–8 servings.

Ingredients

Weigh the chocolate according to its cocoa content:

7 oz. (200 g) bittersweet chocolate, 70 percent cocoa
Or 9 ½

Garnish
Gluten-free
Vegetarian
Microwave

Method

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 and honey to the boil in a saucepan.

Gradually pour one-third of the boiling mixture over the melted chocolate.

Using a flexible spatula, energetically mix the liquid into the cho