Cakes, pies, macaroons, the chocolate ganache is a little chameleon pastry : only here, if the recipe seems simple on paper, it is not! Too liquid, too hard, there are always a few things wrong. Yet with a few tricks, you can get your chocolate ganache perfectly in two easy steps.

I did not know the right cast technique

The best technique is to break into small pieces (we can also chop, it's even better!) A good pastry chocolate (200g). Then the whole liquid cream (25cl) is heated and boiled on the chocolate. If you want a successful ganache, let it stand for 45 seconds, without touching it !

I was fucking my whip

After this break time, which has begun melting chocolate , gently stir with a Maryse (or spatula). But especially not a whip: this instrument incorporates a lot of air , which favors the creation of small bubbles. If the ganache is not uniformly fluid, it can be heated again briefly in a water bath.

She was dull, unappetizing

In addition to cream and chocolate, the ganache may include honey and / or butter, for more mellowness and shine ; the first is heated with the cream, but the second is incorporated at the end, in the warm ganache. Another tip: if the ganache is used to garnish a chocolate pie, no need to place it in the fridge: at room temperature, it will keep all its shine .