Bake With Maria: Chocolate Savvy
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Cook time: 
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Serves: 50
 
Ingredients
  • 125ml Double Cream
  • 75ml Glucose
  • 1 Vanilla Pod, split and beans scraped
  • 50g Unsalted Butter, room temperature
  • 75g 65-70% Dark Chocolate, chopped into small pieces
  • Pinch of Salt
  • Cocoa Powder, for dusting
Instructions
  1. Stir the cream and glucose together in a medium saucepan. Scrape the vanilla beans into the pan along with the pod and pinch of salt. Bring to the boil over a medium high heat before removing from the heat and allowing to sit for 1 minute. (For best results, allow to cool, transfer to a bowl, cover and refrigerate overnight to infuse properly).
  2. Line the bottom sides of an 8 inch square baking tin with plastic wrap.
  3. In a small/medium heatproof bowl pour the cream over the chopped chocolate and stir in the cream mixture using a spatula in small concentric circles until the chocolate is incorporated fully and emulsifies into a homogenous mixture. Add the butter in small pieces and incorporate.
  4. Pour ganache into line tin and spread evenly into the tray. Cover tightly with cling film and allow to set in the fridge for at least 1 hour.
  5. In a separate tin add the cocoa powder so it covers the base.
  6. Transfer the ganache to a chopping board and divide into 1-inch squares with a sharp knife. Dip the knife into hot water and cut clean between each slice. Wearing plastic gloves, roll the ganache into balls and then toss in the cocoa powder.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/life/bake-with-maria-chocolate-savvy/