INGREDIENTS
| 500g | 17.64 oz | Heavy cream 35% |
| 145g | 5.12 oz | Glucose syrup |
| Unsalted butter* |
CHOCOLATE SELECTION (CHOOSE ONE)
*100g / 3.53oz Unsalted butter
| 780g | 27.51 oz | Dark Chocolate Growers Choice 71% |
| 800g | 28.22 oz | Dark Chocolate Ecuador 65% |
| 830g | 29.28 oz | Dark Chocolate Peru 62% |
| 950g | 33.51 oz | Dark Chocolate Growers Choice 58% |
| 880g | 31.04 oz | Dark Chocolate Ecuador 56% |
*160g / 5.64oz Unsalted butter
| 1200g | 42.33 oz | Milk Chocolate Caramelized Ecuador 40% |
| 1300g | 45.86 oz | Milk Chocolate Peru 38% |
| 1440g | 50.79 oz | Milk Chocolate Growers Choice 33% |
*No unsalted butter
Add 10% of the chocolate weight in cacao butter.
| 1290g | 45.50 oz | White Chocolate Ecuador 31% |
In a saucepan, boil the cream with the glucose. In a mixing bowl, melt the chocolate. Gradually pour the hot cream and glucose over the melted chocolate in several additions, mixing well with spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. When the ganache is between 95-100°F (35-38°C), add the softened butter and process again with the immersion blender until fully incorporated. In order not to destabilize the emulsion, once the mixture is done and before it is fully crystallized, pour the ganache in frames (lined with a guitar sheet) at a temperature between 95-100°F (35-38°C) for dark chocolate, 86-95°F (30-35°C) for milk chocolate and 80-82°F (27-28°C) for white chocolate. Keep the ganache frames between 61-64°F (16-18°C) and 60% humidity.
After 48 hours of crystallization, flip over the ganache frames and remove the guitar sheet. Cut into the desired shape. If possible, allow the ganache to crystallize an additional 24 hours before coating or enrobing.
For a 15 x 15 inch mold
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