THE ART OF FRENCH PASTRY
575 GRAMS/ABOUT 2 CUPSPLUS 2 TABLESPOONS
Dark chocolatecouverture (64%)300 grams10
ouncesButter (French style,82% fat)50 grams1
ounces or 3
tablespoonsClover honey20 grams1 scant tablespoonVanilla bean
beanHeavy cream (35% fat)275 grams1
Ganache is a chocolate ﬁlling used in pastry and especially in chocolatecandies (think trufﬂes and ﬁlled chocolates), usually made of dark, milk,or white chocolate, heavy cream, butter with a fat content of 82 percent,and a ﬂavor like vanilla or coffee. It is fairly simple to make, but with-out some basic understanding of the ingredients and the process, thingscan go wrong. Ask my students—they sometimes experience anger andfrustration when they are learning to make ganache. But ganache is sodelicious that it should never be the cause of stress. Follow these instruc-tions and you should not have any problems.
If you purchased your chocolate in a block form, place it on a cuttingboard. Using the largest chef’s knife you own, shave the chocolate off the sideof the block from the top down; the tip of the knife should never leave thecutting board while the middle of the knife goes up and down. Once you haveshaved off 300 grams of chocolate, chop the shavings into
-inch pieces. It’simportant to have uniform pieces so that they will melt evenly. If you are usingcoins there is no need to chop them.
In a small microwave-safe bowl, soften the butter by creaming it with thehoney, using a small rubber spatula. Microwave it for 5 seconds if it is too ﬁrm,but do
melt it. If the fat crystals are melted they’ll make the ganache feelgreasy.
Place the chopped shaved chocolate or coins in a medium microwave-safebowl. Microwave the chocolate for 30 seconds at 50 percent power.
Meltingat 50 percent power is crucial
: since chocolate does not contain any water,high heat will make it go straight from melting to burning. The chocolate
BEFORE YOU BEGIN
Get out the following equipment andallow all of the ingredients to come toroom temperature:
Digital scale, set to metric weights1 large chef’s knife1 small microwave-safe bowl or ramekin1 small rubber spatula1 medium microwave-safe bowl1 paring knife1 medium saucepanPlastic wrap1 medium rubber spatula1 digital thermometer1 small stainless steel hand whisk1 immersion blender
Read this recipe through twice fromstart to ﬁnish.
For this small amount of ganacheI like to use a rubber spatula. For any-thing larger a whisk is your tool of choice.