Bitter Chocolate Ganache (Ganache au chocolat amer)
Bittersweet Chocolate Ganache for Aztec
Ingredients
Guanaja 70% dark chocolate (Valrhona), chopped
290 g
Caraïbe 66% dark chocolate (Valrhona), chopped
235 g
UHT cream
390 g
invert sugar
70 g
butter (La Viette), cold
120 g
Instructions
1
Mechanical method
Chop the Guanaja and Caraïbe chocolates. Boil the cream and invert sugar together, covered. Place the chopped chocolate into the Stephan mixer bowl, vacuum-seal (70–80 bar), and draw in the boiling cream in three additions, emulsifying for 1 minute between each operation. When the temperature reaches 40–45°C, gradually open the valve to prevent air intake, then remove the lid. Add the cold butter, vacuum-seal again, and stir for 2 minutes. When the ganache reaches 35–38°C, roll it out immediately.
2
Hand method
Chop the Guanaja and Caraïbe chocolates. Boil the cream and invert sugar together, covered. Melt the chopped chocolate over a bain-marie or in the microwave at 45°C. Pour the boiling mixture (about 90°C) over the melted chocolate, stirring gently from the center and gradually working outward in widening circles as the mixture emulsifies like a mayonnaise (take care not to overwork it and trap air). When the temperature reaches 40–45°C, add the butter in small pieces and continue stirring in the same manner until the butter is fully incorporated. When the ganache reaches 35–38°C, roll it out immediately.
