Ganache chocolate(Featured Chef Matt Adlard)
| Category: | Bakery Chocolate hmmm |
| Seasons | |
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Ingredients
For
1
Batches
Ingediënten
| 450 g Cream (minimum 30+) |
| 15 g Dark Belgian Chocolate |
Ganache chocolate Directions
- Heat the cream until it simmers, then pour it over the chocolate in three parts.
- Stir the mixture in small circles until you have added all the cream.
- Stir until smooth, avoiding adding air bubbles.
- Leave to cool for about 10-15m and then pour over a cooled cake or dessert!
