INGREDIENTS

   INGREDIENTS

450g 15.87 oz Heavy cream 35%
75g 2.65 oz
Glucose
250g 8.82 oz
Gelatin (if using White Chocolate)

 

   CHOCOLATE SELECTION (CHOOSE ONE)

380g 13.4 oz
Dark Chocolate Growers Choice 71%
410g 14.46 oz Dark Chocolate Peru 62% 
490g 17.28 oz Dark Chocolate Growers Choice 58% 
440g 15.52 oz Dark Chocolate Ecuador 56%
400g 14.1 oz
Dark Chocolate Ecuador 65%
620g 21.87 oz
Milk Chocolate Caramelized Ecuador 40%
640g 22.58 oz
Milk Chocolate Peru 38%
660g 23.28 oz
Milk Chocolate Growers Choice 33%
730g 25.75 oz
White Chocolate Ecuador 31%

 

METHOD

METHOD

Prepare the basic ganache: in a saucepan, boil the 450g of 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. Scale the basic ganache and add an equal amount of cold cream to the mixture, use an immersion blender to combine. Pour into a shallow container and allow to crystallize overnight in the refrigerator. To use, whip by hand or on a stand mixer to achieve the desired consistency.

 

Makes 70.55oz of ganache

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