Luker Chocolate Master Ganache Recipe

Yield: 17.64 oz (500g)

Instructions

1. Soften butter to room temperature.
2. Combine cream and invert sugar in a sauce pan.
3. Warm chocolate over bain-marie or microwave until melted (between 35°C & 45°C( 95-113°F)).
4. Transfer chocolate to a plastic, upright container.
5. Warm cream and invert sugar to 40-45°C (104-113°F).
6. By hand, using a rubber spatula, pour 1/4 of the warmed cream/invert mixture into the chocolate and stir from the center out to emulsify. Repeat with the rest of the cream in 3 more additions.
7. After adding all of the cream, emulsify the ganache with an immersion blender until glossy and smooth (about 30 seconds). Avoid incorporating air into the mixture.
8. Add the warm butter and emulsify again until glossy smooth (about 30 seconds). When adding the butter, the ganache should be between 38-40°C (100.4-104°F).
9. Immediately transfer ganache to a frame. The ganache should be between 36- 40°C (96.8-104°F).
10. Crystallize at 15°C (59°F) for 48 hours.
11. Bottom ganache slab with couverture and cut to size on a guitar.
12. Ensure that ganache pieces have come to room temperature before enrobing.

One bite isn't enough
Create truffles with a ganache so irresistible, one bite won't be enough. For example we used a mixture of Tumaco 65% and Noche 40% ganache layered over a mango passion pâte de fruit.