Salted Dark Chocolate Ganache

Name: Salted Dark Chocolate Ganache
Yield: Makes Approx. 600 g (1 lb 5 oz), or enough to top a Campfire Pie
Cuisine: British
Ingredients: 300 g (10½ oz) 55.70% good-quality dark chocolate (the better the chocolate, the better the ganache); 300 g (10½ oz) 55.70% good-quality dark chocolate (the better the chocolate, the better the ganache); 300 g (10½ oz) double (heavy) cream; 5 g (⅛ oz) sea salt (Halen Môn ideally, it’s just better that way); 5 g (⅛ oz) sea salt (Halen Môn ideally, it’s just better that way)

Preparation info

Makes Approx.
600 g
, or enough to top a

Difficulty
Easy

Appears in

GET BAKED

By Rich Myers

Published 2023

About

Ganache is a staple in any baker’s kitchen. There’s nothing complicated going on here, it’s just an emulsification of chocolate and cream, but in the wrong hands it’ll turn into an oily, grainy mess. What you’re about to read should ensure that doesn’t happen. I’ll also tell you how to fix it when stuff goes wrong.

Ingredients

300 g (10½ oz) 55.70% good-quality dark chocolate (the better the chocolate, the better the ganache)
300

Method

Okay let’s start with the chocolate. If it’s in bar form, you’re going to need to chop it using a non-serrated cook’s knife. The finer you chop the chocolate, the easier it’ll melt with the cream, but small chunks are totally fine. If you’re using buttons (or callets as we call them in the industry) or chocolate chips then you’re good to go. Put your chocolate into a stainless steel or heatproo