Recipes
Rich Dark 72% Ganache — a Base for Cakes and Desserts
Ganache is one of the most versatile bases in patisserie: depending on the ratio of cream to chocolate, it can be a glossy glaze one time, a rich cake filling the next, and a mixture for shaping truffles after that. Our Dark 72% chocolate callets give a ganache with a deep, intense flavour and a beautiful shine.
The high cocoa-butter content and the absence of palm oil mean the ganache emulsifies smoothly and sets reliably. Below you'll find one base recipe and a table of ratios, so you can match the consistency to your needs.
Ingredients
- 200 g Dark 72% chocolate callets
- 200 ml double cream 30–36% (for the glaze version)
- 20 g butter (optional, for shine and smoothness)
- 1 tsp honey or glucose syrup (optional)
- a pinch of salt
Ratios by Use
| Use | Dark 72% | Cream | Consistency |
|---|---|---|---|
| Cake glaze (pourable) | 200 g | 200 ml (1:1) | glossy, pourable |
| Filling / cream for layering | 200 g | 130 ml (3:2) | thick, creamy |
| Base for truffles | 200 g | 120 ml (5:3) | firm, for shaping |
Method
- Tip the Dark 72% chocolate callets into a heatproof bowl and add a pinch of salt.
- Heat the cream (in the amount chosen from the table) in a saucepan almost to the boil, but don't let it boil. You can add the honey for shine.
- Pour the hot cream over the callets and leave for 2 minutes without stirring, to let the chocolate soften.
- Stir slowly from the centre in circular motions, until the mixture turns uniform and glossy.
- Once the ganache has cooled slightly, add the butter and stir it in until silky smooth.
- Use it straight away as a warm glaze, or set it aside to firm up, depending on your intended use.
Tip
If the ganache splits and turns greasy or grainy, add a spoonful of warm cream or milk and stir vigorously — the emulsion usually comes back to smoothness. For layering a cake, ganache is best whipped with a mixer once chilled, until it lightens and takes on a fluffy, creamy texture.
Frequently Asked Questions
How long can you keep ganache? In an airtight container in the fridge for up to 5 days. Before using, gently warm it over a bain-marie or briefly in the microwave, stirring.
Can I freeze ganache? Yes, ganache can be frozen for up to 2 months. Defrost it slowly in the fridge, then gently warm and stir it to restore the smoothness.
Why Dark 72% in particular? The high cocoa content gives an intense flavour and makes the ganache set well, which is why it works so brilliantly as a glaze, a filling or a base for truffles alike.
