Scribd
Upload
2K views3 pages

Dark Chocolate Ganache

The document provides a recipe for making dark chocolate ganache. It lists the ingredients which include dark chocolate, whipping cream, butter, inverted sugar, glucose syrup, and salt. The instructions explain how to heat the cream mixture and pour it over chocolate to melt, then blend until smooth and gradually mix in butter before stabilizing overnight.

Uploaded by

sanaamohamme
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
2K views3 pages

Dark Chocolate Ganache

The document provides a recipe for making dark chocolate ganache. It lists the ingredients which include dark chocolate, whipping cream, butter, inverted sugar, glucose syrup, and salt. The instructions explain how to heat the cream mixture and pour it over chocolate to melt, then blend until smooth and gradually mix in butter before stabilizing overnight.

Uploaded by

sanaamohamme
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

DARK CHOCOLATE

GANACHE
Dark Chocolate Ganache

Ingredients Total weight: ~ 461 g 100%

• Whipping cream 35% 190 g 41%


• Inverted sugar/honey 35 g 8%
• Dark chocolate 70% 185 g 40%
• Butter 82% 35 g 8%
• Glucose/corn syrup 15 g 3%
• Sea salt 1g <1%

1. Add the whipping cream, glucose syrup, inverted sugar,


and sea salt to a saucepan. Bring the mixture to a boil,
mixing thoroughly. Add the chocolate to a measuring cup
and pour the cream mixture on top.

2. Let the chocolate melt for around 1 minute. Process the mixture
with a hand blender until a smooth emulsion forms.

3. Let the mixture cool down to 40 °C / 104 °F, then gradually


add the room temperature butter (16–18 °C / 60.8–64.4 °F).
Process the mixture with a hand blender once again.

4. Cover the ganache with cling film touching the surface.


Set it aside for 12 hours at room temperature to stabilize.

2
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

You might also like