Preparation Instructions

• First, measure the amount of dark chocolate needed for your recipe. If you are not following a recipe, start with a small quantity and adjust as necessary. Next, weigh the cream in a separate bowl according to the ratio you plan to use.
• Pour the heavy cream into a small saucepan and heat it over medium-low flame for several minutes. Watch it closely; it should not boil or simmer. The cream is ready when you can hold your finger in it for 3 to 4 seconds. Remove the saucepan from the heat once it’s hot.
• While the cream is heating, chop the dark chocolate into small pieces.
• Add the chopped chocolate to the hot cream. Gently stir to combine, then let the mixture sit for a few moments to allow the chocolate to soften and melt.
• Using a spatula or a wooden spoon, stir the ganache until it becomes smooth and creamy. Initially, it may appear broken or uneven, but continue stirring until it fully combines.
• Allow the ganache to cool according to the requirements of your recipe.