Chocolate Ganache with L'Ecole Culinaire

Chocolate Ganache

Stage #1

8 ounces Semi-Sweet or Bitter-Sweet Chocolate

8 fluid ounces Heavy Cream

1/2 fluid ounce Vanilla or other flavor (Optional)

M.O.P.

1. Chop the chocolate into small pieces and place in a large metal bowl

2. Bring the cream just to a boil, then immediately pour it over the chocolate, stirring with a rubber spatula or wisk to blend. Stir until all the chocolate has melted.

3. Stir in the flavoring

4. Allow to cool, stirring frequently with a rubber spatula until the desired consistency is achieved

For more information on programs available at L'Ecole Culinaire, please visit www.lecole.edu or call (314) 587-2433.


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