INGREDIENTS
INGREDIENTS
| 600g | 21.16 oz | Heavy cream 35% |
| Glucose* |
CHOCOLATE SELECTION (CHOOSE ONE)
*100g / 3.53oz Glucose
| 490g | 17.28 oz | Dark Chocolate Growers Choice 71% |
| 495g | 17.46 oz | Dark Chocolate Ecuador 65% |
| 500g | 17.64 oz | Dark Chocolate Peru 62% |
| 570g | 21.87 oz | Dark Chocolate Growers Choice 58% |
| 540g | 21.16 oz | Dark Chocolate Ecuador 56% |
*30g / 1.06oz Glucose
| 900g | 31.75 oz | Milk Chocolate Caramelized Ecuador 40% |
| 990g | 34.92 oz | Milk Chocolate Peru 38% |
| 1050g | 37.01 oz | Milk Chocolate Growers Choice 33% |
| 1060g | 37.04 oz | White Chocolate Ecuador 31% |
METHOD
In a saucepan, boil the 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. To soften a crystallized ganache, use the microwave oven on medium power.
Makes 44oz of ganache
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