Booking Information :
Buy online and we will contact you to take all the relevant information with regards to booking the session for yourself or to be offered as a gift.
PLAIN GANACHE RECIPE
By Gilles Marchal, Creative Director of La Maison du Chocolat
Ingredients:
5 dl heavy cream
1 Orinoco bar
1 Kuruba bar
1 Mérida bar
2 Maracaïbo bars
1/ Place the cream in a saucepan and bring to a boil. Meanwhile, finely chop the chocolate and place in a heatproof bowl.
2/ Pour the boiling cream over the chocolate and let rest, untouched, for 30 seconds. Slowly begin whisking, starting from the center and working out, until the chocolate is completely melted.
This ganache can be used for:
- Chocolate tart
- Chocolate fondue
- Chocolate sauce