Name: Caramel, Vanilla and Chocolate Ganache
Cuisine: Australia
Ingredients: 40 g (1½ oz) Caster (Superfine) Sugar; 40 g (1½ oz) Milk Chocolate (40%); 60 g (2¼ oz) Dark Chocolate (70%); Pinch of Fine Sea Salt; 120 g (4¼ oz) Unsalted Butter; ½ Vanilla Bean, Split and Scraped; 125 ml (4 fl oz/½ cup) Cream (35% Fat)

Preparation info

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

120 g (4¼ oz) Unsalted Butter
60 g (2¼

Method

Cut the butter into small cubes and soften to room temperature. Finely chop the two chocolates and place in a medium stainless-steel or ceramic bowl.

Put the sugar in a small heavy-based saucepan and add enough water to just wet the sugar. Place the saucepan over high heat and turn the sugar into caramel. When the caramel turns a medium golden brown, slowly and carefully add the cream.