Chocolate ganache isn’t the most photogenic of things. But this cat certainly is!

Ganache wants to be impossibly soft while holding a structure. We don’t use cow’s milk in our mix, which means that we have a huge range of how soft or how dense the ganache can be.

Coconut milk has a much higher fat content than cow’s milk. Chocolate, and your success with it, is based purely on how you wrangle the fats. Overheat the fats and they will separate and the chocolate will become chalky, underwelm the fats in the chocolate and you will have a dense ganache.

We make two types of ganache based on the ambient temperature of the dining room: ganache that stands up to summer heat and winter ganache.

DETAILS
Makes:
Keeps:
Time:

INGERDIENTS
Summer ganache (sets in a few hours)

16 oz bittersweet chocolate

8 oz (tends to be one cup) coconut milk

1/4 tsp booze

Winter ganache
(give this 24-hours to set in temps of 68°F and up)

16 oz bittersweet chocolate

12 oz coconut milk

1/4 tsp booze

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Tempering Chocolate

WHAT TO DO

Summer ganache
(sets in a few hours)

Shave the chocolate as finely as you can and place the shavings in a dry metal bowl.

In a pot, warm the coconut milk over medium heat. Slowly, bring the milk to a light boil.

Pour the coconut milk onto the chocolate shavings and stir. The chocolate should melt immediately.

Mix in the booze (we’ve been using our Thai Hibiscus brandy but we’re fancy that way)

Use whisky, vanilla extract, etc.

Pour the mixture into a baking pan or rectangular glass Pyrex container and let set.

Once set, you can form balls and cover them in cocoa powder or do them into a tempered chocolate.


NOTES
Chocolate is best worked with by weight. A scale is a must. To make it easy, this recipe is based on 1 lb increments.

Also, chocolate melts at body-temperature, so grab yourself a good fine-tip thermometer.

Make sure every surface, every pot, bowl and utensil you use is dry. Water and chocolate are not friends, they will not be friends and when they meet, the chocolate will seize and become an expensive, unusable ball.

Avoid wooded spoons as they tend to harbor moisture.

MENU SUGGESTIONS
If you are serving a platter of chocolate, set the plate with a tablespoon of raspberry coulis or preserved fruit spread.