Traditionally, ganache is made with equal amounts, by weight, of chocolate and cream (i.e. 1:1 ratio). Often the ratio will change depending on how you’re going to use the ganache and whether you need it to be thicker or more runny.
It has a silky smooth texture with a soft bite to it and is thin enough to pour over your dessert like donuts, cakes, or eclairs.
Ingredients
- 50g (5 Bars) of Cocoa Tree 57% Dark Chocolate (finely chopped)
- 150g fresh cream
- 15g of unsalted butter
Method-
- Bring the cream to a simmer in a heavy-bottom saucepan. You will see small bubbles around the outside, but don’t let it boil.
- Pour the cream over the finely chopped chocolate as soon as it simmers.
- Cover the bowl and let it rest for 5 minutes. Letting the mixture rest before stirring helps increase the temperature of the bowl and the chocolate, which will help the chocolate melt more consistently.
- After 5 minutes, uncover the bowl and stir until the chocolate is completely melted and the mixture is well combined.
- And that’s it! You’ve made the best chocolate ganache with Cocoa Tree 57% Dark chocolate.
