One of the chocolatier’s most important assets, ganache is a delicious blend of cream and dark chocolate.

For some purposes, you will have to let it harden before working with it – for example, if you decide to make truffles.

1. Bring the cream to a boil. 
2. Pour it over the chopped chocolate. It’s best to work off the heat so as not to alter the flavor of the chocolate.
3. Mix well until the texture is smooth and a nice dark brown. At this point, some pastry chefs add some little pieces of butter, using 20-25% of the weight of the chocolate.
4. Pour onto a baking sheet so it cools more quickly. The ganache is ready to use.