Caramel, Vanilla and Chocolate Ganache


  • 120 g ( oz) Unsalted Butter
  • 60 g ( oz) Dark Chocolate (70%)
  • 40 g ( oz) Milk Chocolate (40%)
  • 40 g ( oz) Caster (Superfine) Sugar
  • 125 ml (4 fl oz/½ cup) Cream (35% Fat)
  • ½ Vanilla Bean, Split and Scraped
  • Pinch of Fine Sea Salt


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. This will cause a strong reaction and you will see the caramel and cream bubble dramatically. Using a wooden spoon, stir until the reaction settles down and the caramel has dissolved in the cream. Add the vanilla bean and whisk. While hot, pour the mixture onto the chocolate in the bowl and slowly stir. When the chocolate and cream mixture are fully incorporated, add the sea salt and softened butter. Mix well with a wooden spoon until fully incorporated. It is crucial that the butter is soft before adding it. Allow the ganache to cool completely, then refrigerate for at least 1 hour. Remove from the refrigerator 2 hours before assembly to allow the ganache to return to room temperature.