Chocolate ganache

by Selwyn
Any category, Any kitchen, French cuisine, Pastries and desserts, Prescriptions
17 October 2022
1 min read

Ingredients portion 4

Dark chocolate 170 g

Cream 40% 120 ml

Vanilla extract ½ teaspoon

Cooking instructions 50 minutes

1 Crush the chocolate and transfer to a bowl.

2 In a saucepan over a low heat, heat the cream without bringing it to the boil.

3 Pour half the cream into the chocolate and mix well.

4 Add the remaining cream and vanilla, stir again. If there are still pieces of chocolate left, place the bowl in a water bath for 20-30 seconds, stirring.

5 Leave it for 5 to 10 minutes.

Recipe tip This cream can be used to fill sweets, cakes and pies. You can also smear it on top of cakes and it’s delicious!

READ

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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