Making A Ganache
Ganache is a French term for a mixture of chocolate and cream which is commonly
used as a chocolate centre.
To make enough ganache to fill one mould you will need:
- A mould already coated in chocolate (the shell)
- 70g of pasteurised whipping cream (double cream can also be used but makes a heavier ganache)
- 15g of liquid glucose (can be obtained from any good chemist)
- 115g of correctly tempered couverture
- A clean bowl
- A spatula
- A blue piping bag
- A pair of clean scissors
- A set of scales
Instructions
- Boil the cream and the glucose together and stir well to combine
- If you are going to flavour your ganache, mix in your flavours in the following
quantities:
Essential Oils ¼ teaspoon
Fruits or nuts approx 1 dessert spoon. - Then add 115g of melted couverture.
- Mix thoroughly and pipe into your chocolate mould. Ensure there are no peaks by
using the back of a teaspoon to smooth. Make sure there is enough space to ‘top
off’ with melted chocolate.
