Ingredients
- 200g Heavy cream 36%
- 40g Acacia honey
- 225g GUANAJA 70%
- 3 or 235g CARAÏBE 66%
- or 250g ÉQUATORIALE NOIRE 55%
- 50g Butter
- COCOA POWDER
How to prepare
Heat the cream and honey. Slowly combine the mixture with the chopped chocolate. Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture. Maintain this texture throughout the mixing process. As soon as the ganache is at approx. 95-105°F (35-40°C), add the cubed butter. Mix using an immersion blender to make a perfect emulsion. Pour a thin layer of this ganache into a shallow dish and cover its surface with plastic wrap to help it set. Leave to set for at least 2 hours, until it has the perfect texture for piping.
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