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• Chocolate Ganache:

INGREDIENTS:

* 250gr dark chocolate

* 100gr glucose sirup

* 100gr caster sugar

* 100gr unsalted butter

* 3dl of cream (40%fat)

• Add the sugar, butter & glucose into a cooking pot and bring softly to a boil.
• Slice the chocolate into small pieces and add them to the mixture.
• Slowly melt the chocolate and mix all slowly, when the chocolate has melted turn of the heat.
• Add the cream into the mixture and mix it all together.
• Let it cool down for usage.
• Can be kept in the fridge for at least a week.
• When you need it again it can be made soft again by heating it up slowly.

TOOLS NEEDED:

1. Cooking pot
2. Whisker

TIPS & TRICKS:

1. Use butter and NO margarine!
2. Use a dark quality chocolate, can be a bitter kind.
3. Glucose? >> It is important in baking for sweetening as well as for sensory attributes, such as color and texture. Glucose is a syrup, most often sourced from hydrolyzed corn in the United States and is often called corn syrup.