A balanced dark ganache for tart fillings, truffles, and cake layers. Emulsify from the centre and finish near 35°C for shine. Yield: about 1 kg. Hold 5 days chilled or freeze; rewarm gently without exceeding 40°C.
Yield: 1 portions · Prep 15 min · Bake 5 min
Ingredients
500 g dark chocolate
400 ml thickened cream
50 g glucose syrup
50 g unsalted butter
Method
Prepare chocolate Chop chocolate or use callets in a narrow bowl. Smaller pieces melt evenly and reduce over-heating.
Heat cream Bring cream and glucose just to a simmer. Glucose improves texture and lowers crystallisation risk.
Start emulsion Pour hot cream over chocolate and wait 1 minute. Stir from the centre to create a glossy elastic core.
Blend Use an immersion blender without incorporating air, keeping the head submerged.
Add butter Blend in butter at 35-38°C. Too hot makes a greasy ganache; too cold leaves butter flecks.
Crystallise Cover surface-contact and crystallise at 16-18°C for piping, or pour while fluid for tarts.
