Basic Recipe: Ganache

Note: Mixing ratios

1. The following ratios are only guidelines, depending on how firm the ganache is to be, less or more can be used: Whole milk chocolate 300 g / cream 200 ml; white chocolate 400 g / cream 200 ml; Dark chocolate 200 g / cream 200 ml.

Preparation:

1. Chop the chocolate and pour it into a bowl.
2. Heat cream over medium heat.
3. Pour the cream over the chocolate and let it stand for five minutes – make sure that the entire couverture / chocolate is covered.
4. Then stir the chocolate cream until smooth.
5. Let the mixture cool down – it is best to put it in the refrigerator overnight.
6. Then whip the ganache in the food processor or with the hand mixer. It is important to pay attention to the consistency. If you beat too long, the ganache loses its homogeneity and becomes gritty.

Important:

1. The ratio of chocolate to cream is very important. Depending on whether you use white, milk or dark chocolate, you need different amounts. This is due to the cocoa content, which is crucial for the firmness.