GANACHE al CIOCCOLATO BIANCO e al CIOCCOLATO FONDENTE 

INGREDIENTS

For 800-900g of ganache

• 350ml o heavy cream
• 450g of chopped dark chocolate
• 20g of butter

METHOD

1. Boil the heavy cream in a saucepan.
2. Turn off the heat.
3. Add chopped chocolate pieces and let it rest until they melt. Stir gently every now and then until all pieces are melted.
4. Add in the butter, this will make a very silky ganache.
5. Pour this mixture into a room-temperature bowl and cover with plastic wrap.
6. Refrigerate the ganache until firm.

Keep the ganache in an airtight container, in the fridge,

but take it out of the fridge a couple of hours before you need it.

Please note that if you wish to make White Chocolate Ganache, since the white chocolate contains

a larger amounts of fats already, you need to reduce heavy cream quantity down to 280g-ish

with every 450g of white chocolate.

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