Chocolate ganache

Chocolate ganache was apparently invented in the 1850s after some water got spilt over some chefs chocolate, somewhere in France.

I would have nearly considered that a porky, yet given chocolate was only just starting to hit its straps around then in Europe, I will be happy to go with it.

I’ve been involved with ganache since my very early days in kitchens, and consider it a must have in any medium to end eatery.

200g dark couverture chocolate

300ml thickened cream

100g butter

Method

Set up a bain-marie big enough to hold all your ingredients.

Place chocolate into bain marie, being careful not to split your chocolate

Once chocolate is melted, add softened butter and mix through.

Once butter is homogenized into the chocolate, add cream and mix well.

Your ganash is ready. Apply warm over your centre peace or save as a sauce for later.

Reference: Strutters @ Blue cafe bar, ’04 – 06′

#Pro tip: Melt your chocolate before adding your butter. I used to put my chocolate and butter into my boiler together, as it was less likely to split, i found. Yet after having a chin wag many moons ago with a French pastry chef, he informed me that one loses a bit of the end creaminess if you let you butter split. Take the time and stir your chocolate until it melts before adding other ingredients, you will not be disappointed.