Soft Ganache

This type of Ganache is well suited to use as the filling of chocolate tarts or as the inside of chocolate bonbons. Because it is covered or hold by a stronger “envelop” it is softer than the one used for Truffles or chocolate dips. The quantities of chocolate vary depending on their proportion of cacao.

Process:

First melt the chocolate to an homogenous “paste”. Do not bring it to more than 50 C or 120 F.
See Don Alek Video

Then add the flavor to the fresh cream and bring to a boil. Add honey if you’re using bitted cacao. Once to a boil, pour a quarter of the Fresh cream inside the chocolate while mixing gently by drawing circles in the mix. Once well mixed, add an other quarter and so on, until the whole liquid is absorbed.

Let it cool down by turning the mix, and when it is at about 33C or 91F ad the butter cut in dices. This will create a more unified ganache.

Once done, you can the soft Ganache in its “container”, be it a tart, a molded “Bonbon” etc…