Autor’s recipes / Creams/Sauces

Chocolate ganache
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It is a mixture of cream with any chocolate in different proportions depending on the fat content of cream and chocolate density. Use this mixture to glaze desserts or simply as a filling. Normal chocolate usually cracks and turns white, but ganache is smooth and soft.Remember that out of shit good candy will not be. Use high-quality natural products and fresh ingredients as much as possible.


  • 2 liters of heavy cream (33-35%)
  • 1,500 grams of dark chocolate

to do:

This original dark ganache. Pour out chocolate into the container. Cream to a boil in a saucepan and pour in chocolate. Stir corolla until smooth, cool and can use.Remains stored in the refrigerator for a month. When needed, a simple warm up in microwave to the desired temperature.

bon appétit…


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