Ingredients

¾ cup (7fl oz/200ml) cream 35%
1 ¼ cup (8oz/200g) Genauva® dark chocolate gemsTM
⅓ cup (1.4oz/40g) unsalted butter at room temperature

 

Firm ganache

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Preparation of the Firm Ganache recipe

  • Bring the cream to the boil
  • Pour it over the chocolate
  • Mix until you have a smooth and homogenous mixture.
  • Let cool down until 86°F (30°C)
  • Add the butter and mix with a standing mixer or blender at high speed
  • Cool down in the fridge

 

Comments, questions and tips

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