Making the perfect ganache

Ganache is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Ganache is a mixture of chocolate and heavy cream. As long as you stick to it, you would be able to get a perfect ganache.

This method is not only for dark chocolate. The same applies to white/milk chocolate. You can use the exact same method/recipe

DO NOT USE COMPOUND CHOCOLATE when making ganache. Use real chocolate

The Guideline:

1. Get the temperature right – both the chocolate and heavy cream at 40~50℃!
2. Stir it well with your spatula / or use hand blender.

Ganache:

In the video, I’ve shown examples of 1:1, 2:1, 1:3 ganache (chocolate: heavy cream).

• 1:1 Even ratio ganache is usually used for fillings & frostings.
• 2:1 ratio ganache is usually used for pavé chocolate, truffles etc.
• 1:3 ratio is whipped ganache which is used to pipe on top of cakes or it can be piped into silicon moulds to be frozen in the case of petit gateau.

I’ve used dark chocolate couverture chocolate in the video – of course, you can also you milk chocolate and white chocolate!

Chocolate used in the video: Callebaut Dark Chocolate 811

How to store:

You can keep the ganache in the fridge for a week (but typically I would use it within 5 days)