Ingredients Metric US Volume
Milk couverture, 37% 500 g 17.6 oz 2 cups
Unsalted butter, softened 200 g 7.1 oz 1 cup
Cognac 100 g 3.5 oz ½ cup
Dark Chocolate Discs 90 g 3.2 oz 90 ea
Dark couverture, 63%, tempered, for dipping 180 g 6.3 oz ¾ cup
1070 g 37.7 oz


1 Melt the milk couverture in the oven at 88& to 90&F/31.1& to 32.2&C, or use tempered couverture.

2 In a bowl, blend the butter by hand with a spatula until smooth.

3 Mix the butter and couverture together by hand using a spatula or a stand mixer fitted with the paddle attachment. The closer the temperatures of the butter and the couverture, the easier it will be to blend them together. Stir to a smooth consistency.

4 Add the Cognac. Blend in the Cognac very well, by hand, using a spatula, or stand mixer to create a smooth ganache.

5 Pipe the ganache onto the chocolate discs using a pastry bag with a plain size-12 tip.

If the ganache is too soft, let it set before piping. If the ganache is too cold, it can be warmed in a water bath or stirred. Stirring will aerate the ganache, leaving a lighter mouthfeel.

6 Let the piped ganache set for 1 hour at room temperature.

7 Once the ganache is fully crystallized, dip the pieces in the dark couverture using a dipping fork. Let the couverture completely set.

8 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.