New mouth watering recipe!
INGREDIENTS
90 grams heavy cream,
30 grams honey,
215 grams (7
1/2 ounces) TCHO Dark Chocolate Baking Discs chopped, 15
grams spirit of choice (if you prefer not to use spirit or alcohol, replace
with equal weight milk)
, cocoa powder
PREPARATION
1. Combine heavy cream and honey in a
saucepan over low to medium heat and bring to a boil.
2. Place chocolate into
large bowl. Pour cream over the chocolate and let sit for one minute.
3. Stir chocolate
vigorously to emulsify. Warm chocolate as needed to ensure chocolate is
completely combined with cream and honey mixture. Be careful to not heat
mixture over 94 degrees Fahrenheit (34 degrees Celsius).
4. Stir in butter.
5. Stream in spirit (or milk) and
continue stirring until mixture is homogeneous.
6. Pour ganache into shallow pan.
Once cooled, cover the surface fo the ganache with plastic wrap to prevent
formation of a skin.
7. Allow ganache to
crystallize overnight at room temperature.
8. Once ganache is set, use a
teaspoon to scoop ganache. Roll into a sphere and coat with cocoa powder.
RECIPE NOTES
Ganache must set overnight.