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


  1. Boil the cream and the glucose together and stir well to combine
  2. If you are going to flavour your ganache, mix in your flavours in the following
    Essential Oils ¼ teaspoon
    Fruits or nuts approx 1 dessert spoon.
  3. Then add 115g of melted couverture.
  4. 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.

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