INGREDIENTS
INGREDIENTS
| 450g | 15.87 oz | Heavy cream 35% |
| 75g | 2.65 oz | Glucose |
| 250g | 8.82 oz | Gelatin (if using White Chocolate) |
CHOCOLATE SELECTION (CHOOSE ONE)
| 380g | 13.4 oz | Dark Chocolate Growers Choice 71% |
| 410g | 14.46 oz | Dark Chocolate Peru 62% |
| 490g | 17.28 oz | Dark Chocolate Growers Choice 58% |
| 440g | 15.52 oz | Dark Chocolate Ecuador 56% |
| 400g | 14.1 oz | Dark Chocolate Ecuador 65% |
| 620g | 21.87 oz | Milk Chocolate Caramelized Ecuador 40% |
| 640g | 22.58 oz | Milk Chocolate Peru 38% |
| 660g | 23.28 oz | Milk Chocolate Growers Choice 33% |
| 730g | 25.75 oz | White Chocolate Ecuador 31% |
METHOD
Prepare the basic ganache: in a saucepan, boil the 450g of cream with the glucose. In a mixing bowl, melt the chocolate. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. Scale the basic ganache and add an equal amount of cold cream to the mixture, use an immersion blender to combine. Pour into a shallow container and allow to crystallize overnight in the refrigerator. To use, whip by hand or on a stand mixer to achieve the desired consistency.
Makes 70.55oz of ganache
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