Dark Chocolate Ganache

DARK CHOCOLATE
GANACHE WITH RUM

Copyright©2023 International Pastry Academy KICA, All rights reserved. 1

Photo credit: Dmitriy Khoroshayev
 Dark Chocolate Ganache

DARK CHOCOLATE GANACHE WITH RUM

Ingredients Total weight: ~ 904 g 100%

• Dark chocolate 70% 400 g 44%

• Whipping cream 33-35% 400 g 44%
• Butter 82% 78 g 9%
• Rum Bacardi 26 g 3%

1. Melt the chocolate to a temperature of 40 °C / 88 °F and transfer it

to a measuring cup.

2. Warm the cream to 40 °C / 88 °F and pour it over the chocolate.

3. Process the mixture with a hand blender until smooth.

4. Add the room-temperature butter and rum. Process with the hand
blender again, trying not to incorporate any air bubbles.

5. Transfer the ganache to a bowl, cover it with cling film touching the
surface and leave it at room temperature (18-22 °C / 64-72 °F) for
several hours.

6. Use it to coat your pastry creations.

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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev