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Credit: Rhonda Ruckman, Pastry Chef, Herbsaint, New Orleans
The National Culinary Review, November/December 2010
6 oz. Patric Chocolate 70% Madagascar, Sambirano Valley, chopped
1 T. honey
8 fl. oz. heavy cream
Method: Put chocolate and honey in stainless-steel or glass bowl. Bring cream to a simmer. Pour hot cream over chocolate. Let stand 1 minute; gently stir to blend. When ready to glaze frozen cakes,
heat ganache gently over pan of simmering water. Do not allow chocolate to get too hot or mixture will separate. Ganache should flow easily and be just slightly warmed.
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