Tuesday, September 29, 2009

L'Art de la Ganache

Brought back by popular request the recipe for the La Maison du Chocolat ganache!
L'Art de la Ganache, original art, 9" x 11"

For the dark chocolate ganache:
1 Orinoco Bar (all 75 gr. each)
1 Kuruba Bar
1Monsera Bar  
You can mailorder bars from La Maison
or use the best chocolate bars you can get your hands on.

500 mi (2 cups + 2 thsp) single cream
½ vanilla pod (bean)

Kitchen Utensils: whisk, Mixing bowl, saucepan
Photo by Evert-Jan De KortFor the Directions:

1. Finely chop the dark chocolate and set aside in a mixing bowl. Take the vanilla pod (bean), split the pod length-wise and remove the seeds. In a saucepan, bring the cream to a boil, remove from the heat: add half the vanilla bean and seeds, and leave to infuse for 10 minutes..Return to heat until just before boiling. Remove vanilla pod and pour infused cream over the shaved chocolate.
2-Leave the chocolate to melt for 2 minutes, then whisk lightly in a circular motion, starting from the center.
As the ganache thickens, move the whisk towards the sides of the bowl, until you obtain a smooth texture.
3-You can enjoy this ganache warm or pour it over ice cream, cakes, or fresh strawberries.

At La Maison du Chocolat, we like to pour it into a stainless steel frame set on a marble slab. We leave it to solidify for 24 hours before covering it with a layer of dark or milk couverture chocolate.
La Maison du Chocolat book You can find this recipe and many more of master pastry chef Gilles Marchal in the brand new LMDC book just out on Amazon - very lush indeed.  This video is from Melt Chocolates in London.


  1. Good morning Carol,

    Thank you for the recap of the ganache recipe. I am assuming that you use just 1 of the suggested bars and that the single cream is 2 cups and 2 tbsp of light cream? Thank you for your lovely site and your artistry and for a touch of Paris in the morning.


  2. mmm I was going to ask the same question :)

  3. I still want the chocolate stamps!

  4. That chocolate pot looks like it is mid-stride- so animated and jaunty!

  5. Beautiful- makes me want to take a break ;)

  6. Now I have to go find a chocolate shop ...

  7. Okay you had me had ganache, but the Melt...that was just stinkerooo low....must have chocolate.....:)

  8. So much for the Snacking Gods reprieve.. HAH :)

  9. I love the way you actually capture the essence of chocolate in these photos. It is a perfect reproduction of gourmet chocolate!

  10. Oh my God this looks good. I had a brownie for breakfast this morning in your honor! xo

  11. There are not only macarons in life! :-)

  12. Love the painting, Carol! Tempting, to be sure!

  13. Mmmm for a chocolate lover this was heaven.

    I just love your watercolours on etsy, especially love the shopfront ones with pets and people.

    I adore your profile pic', it's just so jaunty and happy.

  14. hi carol...i love your blog and read through whenever i find the time and whenever i have this utmost need to find some info on paris from someone who loves paris...i have never been there but have wished go there since forever....and i have chance to go in November just for 3days Oct30th to 1st Nov....i'm in bahrain rite now....n' i was wondering if u could help me and let me know some insider secrets on must see/ must visit places...i know november is not the best of months...all the more reason i need ur help :)...i'm interested in fashion(not just shops n'malls), unique looking things, anything beautiful...if u can remember anything at all...n' if its too long for just a comment here.. u can also mail me? my email id is mkorula@gmail.com....thank u once again for sharing ur beautiful paris with all of us...

  15. Now I may have to replace my keyboard with so much drooling over it!!!Thanks Carol:)

  16. Horacio1:34 PM

    Dear Carol,
    The 6 different chocolates are used to balance the flavor of the ganache, if making a full recipe one should use all 6. The cream is in fact 500 ml, but we changed to cups as most in the US are more used to this. There in no light cream involved in the recipe.
    Best regards,
    Horacio of La Maison du chocolat


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