Yield: 17.64 oz (500g)
- Soften butter to room temperature.
- Combine cream and invert sugar in a sauce pan.
- Warm chocolate over bain-marie or microwave until melted (between 35°C & 45°C( 95-113°F)).
- Transfer chocolate to a plastic, upright container.
- Warm cream and invert sugar to 40-45°C (104-113°F).
- By hand, using a rubber spatula, pour 1/4 of the warmed cream/invert mixture into the chocolate and stir from the center out to emulsify. Repeat with the rest of the cream in 3 more additions.
- After adding all of the cream, emulsify the ganache with an immersion blender until glossy and smooth (about 30 seconds). Avoid incorporating air into the mixture.
- Add the warm butter and emulsify again until glossy smooth (about 30 seconds). When adding the butter, the ganache should be between 38-40°C (100.4-104°F).
- Immediately transfer ganache to a frame. The ganache should be between 36- 40°C (96.8-104°F).
- Crystallize at 15°C (59°F) for 48 hours.
- Bottom ganache slab with couverture and cut to size on a guitar.
- Ensure that ganache pieces have come to room temperature before enrobing.
One bite isn't enough
Create truffles with a ganache so irresistible, one bite won't be enough. For example we used a mixture of Tumaco 65% and Noche 40% ganache layered over a mango passion pâte de fruit.