Chocolate Ganache

Chocolate ganache is a very versatile creamy mixture in pastry. Here’s how to prepare it:

Ingredients

• 200 g of good quality dark chocolate (preferably with a cocoa percentage between 50% and 70%)
• 200 ml of fresh whipping cream
• 20 g of butter (optional, for an extra shiny ganache)

Preparation

1. Chop the dark chocolate into small pieces or grate it. Put it in a heat-resistant bowl.
2. In a saucepan, heat the fresh cream until it begins to boil. Be careful not to burn it.
3. Pour the hot cream over the dark chocolate and let it rest for a minute to melt the chocolate.
4. With a spatula or a wooden spoon, start to gently stir from the center to the outside to blend the ganache, avoiding incorporating air.
5. When the ganache starts to become homogeneous, add the soft butter in pieces and continue to stir until you obtain a smooth and shiny cream.
6. Your chocolate ganache is ready to be used. You can let it cool to obtain a thicker consistency, if necessary, or use it while still liquid to glaze cakes or sweets.

Curiosity

It’s no coincidence that the word “ganache” sounds French — in fact, this recipe originates in French cuisine. Legend has it that it was created by accident when an apprentice chocolatier poured cream into a chocolate designed for pastry. His master called him a “ganache,” which was a derogatory term, but the preparation turned out to be delicious and became a classic.

The ganache can also be flavored with extracts, liqueurs, or spices, and can be used to fill pralines, chocolate truffles, or as filling for cakes and cupcakes. Be careful not to heat the cream too much to prevent the chocolate from separating and becoming grainy. If this happens, try to blend the ganache with an immersion blender to bring it back to a smooth consistency.