INGREDIENTS

   INGREDIENTS

500g 17.64 oz Heavy cream 35%
145g 5.12 oz
Glucose syrup
Unsalted butter*

 

   CHOCOLATE SELECTION (CHOOSE ONE)

   *100g / 3.53oz Unsalted butter

780g 27.51 oz
Dark Chocolate Growers Choice 71%
800g 28.22 oz Dark Chocolate Ecuador 65% 
830g 29.28 oz Dark Chocolate Peru 62% 
950g 33.51 oz Dark Chocolate Growers Choice 58% 
880g 31.04 oz Dark Chocolate Ecuador 56%

 

   *160g / 5.64oz Unsalted butter

1200g 42.33 oz
Milk Chocolate Caramelized Ecuador 40%
1300g 45.86 oz Milk Chocolate Peru 38% 
1440g 50.79 oz Milk Chocolate Growers Choice 33% 

 

   *No unsalted butter
   Add 10% of the chocolate weight in cacao butter.

1290g 45.50 oz
White Chocolate Ecuador 31%
METHOD

METHOD

In a saucepan, boil the cream with the glucose. In a mixing bowl, melt the chocolate. Gradually pour the hot cream and glucose over the melted chocolate in several additions, mixing well with spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. When the ganache is between 95-100°F (35-38°C), add the softened butter and process again with the immersion blender until fully incorporated. In order not to destabilize the emulsion, once the mixture is done and before it is fully crystallized, pour the ganache in frames (lined with a guitar sheet) at a temperature between 95-100°F (35-38°C) for dark chocolate, 86-95°F (30-35°C) for milk chocolate and 80-82°F (27-28°C) for white chocolate. Keep the ganache frames between 61-64°F (16-18°C) and 60% humidity.

After 48 hours of crystallization, flip over the ganache frames and remove the guitar sheet. Cut into the desired shape. If possible, allow the ganache to crystallize an additional 24 hours before coating or enrobing.

 

For a 15 x 15 inch mold

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