8oz of semisweet chocolate tabs
1/2 cup of heavy whipping cream
2 tablespoons of Butter
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat (can also heat to boil). Immediately pour the boiling cream over the chocolate and allow to stand, without stirring for a few minutes. Stir gently, (make sure there no air in the Ganache) desired all liqueur with a spoon or whisk until smooth.
To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semisweet or bittersweet chocolate, and the mixture is stirred until smooth over low heat. Dark milk or white chocolate can be used to make Ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Mobile Chocolate Festival
March 15, 2014 at the Abba Shrine Center
10am – 4pm