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Chocolate ganache

Chocolate ganache, Prescriptions, Any category, Any kitchen, Pastries and desserts, French cuisine

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!

Asparagus salad, tomato, bean sprouts, root and Chinese cabbage

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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 .