16 fluid ounces Heavy cream
5 ounces Granulated sugar
5 ounces Corn syrup or glucose
19 ounces Semisweet or bittersweet chocolate (1 lb. 3 oz.)
5 ounces Unsalted butter
Yield: 50 ounces
1. In a large saucepan, bring the heavy cream, sugar and corn syrup or glucose to a boil.
2. Chop the chocolate and butter into walnut size pieces and place them in a large mixing bowl.
3. When the cream mixture boils, pour 1/6 of it over the chocolate and butter mixture. Stir the chocolate with a rubber spatula. Add the remaining cream in 5 increments, stirring well between additions to emulsify the ganache.
4. Yield: 3 lb. 2 oz.
Notes: Some ganache formulas contain just cream and butter, however the addition of an invert sugar and butter make a ganache unsurpassed in resilience and sheen.
5 ounces Granulated sugar
5 ounces Corn syrup or glucose
19 ounces Semisweet or bittersweet chocolate (1 lb. 3 oz.)
5 ounces Unsalted butter
Yield: 50 ounces
1. In a large saucepan, bring the heavy cream, sugar and corn syrup or glucose to a boil.
2. Chop the chocolate and butter into walnut size pieces and place them in a large mixing bowl.
3. When the cream mixture boils, pour 1/6 of it over the chocolate and butter mixture. Stir the chocolate with a rubber spatula. Add the remaining cream in 5 increments, stirring well between additions to emulsify the ganache.
4. Yield: 3 lb. 2 oz.
Notes: Some ganache formulas contain just cream and butter, however the addition of an invert sugar and butter make a ganache unsurpassed in resilience and sheen.
