Basic Garnache

⇐ Basic recipes

This is the Valrhona ganache recipe

Ingredients

100g dark chocolate

1 tbsp sugar, honey or glucose syrup

80g double cream

20g butter

Method

1. Heat cream and sugar and bring to a boil
2. Add ¼ of the cream to the (partially) melted chocolate. Temperature must be >35℃
3. Add 2nd ¼ cream and emulsify
4. Ditto with 3rd ¼
5. Add last of cream and blend with a stick blender
6. When the temperature drops below 35-40℃ blend in butter.