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"

Photo by Evert-Jan De Kort

Please visit his chocolate-obsessed site!

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

For 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.

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.
BONJOUR GANACHE!