Chocolate Ganache

Ingredients:

• Dark, Milk or White Couverture Chocolate. You can use our Chocolate Blocks for this recipe – they work a treat!
• Pure Cream

Ganache Ratios

For dark and milk chocolate: I use a 1:2 ratio of chocolate to cream. For example, 1.2kg of dark/milk chocolate to 600ml cream

For white chocolate: I use a 1:3 ratio of chocolate to cream. For example, 1.2kg of white chocolate to 400ml cream.

How to:

• Chop the chocolate into small pieces and place into microwave proof bowl. Pour cream over the top. Microwave for 90 seconds and then mix well with a spatula. Repeat the process around 3 times until chocolate has completely melted and is well combined with the cream.
• Let is cool down and then cover with cling film and place in the fridge until you are ready to use.
• You can use this luscious ganache to fill or cover your cakes, dip in fruit, or fill your bon bons.

• Use couverture chocolate. It’s different to chocolate in the supermarkets and contains cocoa butter which means beautiful ganache every time.
• Use Pure Cream. It’s actually called Pure Cream on the label and is found in supermarkets – usually next to the buttermilk or sour cream. Do not use thickened cream as this contains a thickening agent which will make the ganache set too hard and difficult to work with.
• Do not overheat – I make my ganache in the microwave in short bursts. It’s
  quick and easy and works every time.

Happy baking!