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Wayne Gisslen

Chocolate Ganache II

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Bring the cream and vanilla powder to a boil.
  2. Chop the chocolate.
  3. Pour the hot cream over the chocolate. Stir until the chocolate is melted.
  4. When the mixture has cooled to 95°F(35°C), stir in the butter. Use the ganache at once.

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