Dark Ganache
Composition / ingredients
10
servings:
Cooking method
1. In a thick-walled saucepan, heat the cream, bringing it to a boil (but do not boil it!).
2. Chocolate is crushed with a knife (you can break it with your hands), spread in hot cream, all the time vigorously stir the mass until the chocolate is completely dissolved.
3. Pour the ganache into a container with a lid, let it cool to room temperature, then send it to the refrigerator.
You can use ganache the very next day. In general, it can be perfectly stored in the refrigerator for 2 weeks, so you can cook in advance and for the future.
From the specified amount of ingredients, I get a full jar of 800 ml.
Caloric content of the products possible in the composition of the dish
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
