Ganache

Ingredients

  • Heavy cream 500 g 1 lb 1.64 oz 47.62%
  • Dark chocolate coins (64%) 450 g 15.87 oz 42.86%
  • Butter, soft 100 g 3.53 oz 9.52%

Method

  1. Bring the heavy cream to a boil and pour it over the chocolate.
  2. Let sit for 30 seconds before stirring with a rubber spatula. Stir to emulsify, and then add the butter. Stir until it has dissolved completely.
  3. Dispense into tarts when it cools to 27°C/80°F. Discard the ganache after 1 week.

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