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Ganache

Ganache ~Chef Ann Blackwood ~ Kalahari Resorts

  

9 oz dark bittersweet chocolate at least 65% or higher (73% is great)

8 oz heavy whipping cream

3 tablespoons corn syrup

  1. Cut chocolate into very small pieces.  Heat cream and corn syrup over stove until very hot but not boiling or scalded.
  1. Once hot, remove from the heat and stir in the chocolate until all the chocolate is melted and incorporated.  Mixture should be smooth, pliable and glossy.  Let cool until it reaches desired consistency.

  

Firm Ganche

  

12 oz dark bittersweet chocolate at least 65% or higher

8 oz heavy whipping cream

3 table spoons corn syrup

  1. Cut chocolate into very small pieces.  Heat cream and corn syrup over stove until very hot but not boiling or scalded.
  1. Once hot, remove from the heat and stir in the chocolate until all the chocolate is melted and incorporated.  Mixture should be smooth, pliable and glossy.  Let cool until it reaches desired consistency.