Ganache for Tarts, Eclairs, etc.

Ganache Recipe

Ingredients

• 600g Valrhona Guanaja chocolate (70% cocoa solids), chopped
• 600cl Whipping Cream

Method

1. Bring the whipping cream to the boil.
2. Pour it, a little at a time, over the chopped chocolate.
3. Blend with a spatula to incorporate the two mixtures.
4. The idea is to achieve a perfect emulsion between the chocolate and the cream – a ganache.
5. Allow to set overnight.
6. The mix can then be piped, or alternatively it can be poured directly into a tart, which for best results should be painted with liquid chocolate first.