Chocolate ganache Microwave.

I am a huge fan of chocolate ganache because it has such a HUGE variety of uses in the sweet kitchen. No matter whether you like it bitter or sweet, as a cover, filling, hot chocolate bomb or mixed in another cream you can use use it. On top of that, it is so easy to make, even if you are in a hurry.

I Personally use Callebaut callet chocolate. For the dark one it is 56% and the milk 34% while for the white any of their callets worked fine for me. With that said it is a personal choice and many other chocolates will work just fine.

INGREDIENTS:

WHITE:

• Ratio 3 chocolate to 1 cream

• 300 gram white chocolate

• 100 ml cream 35%-40%

• 25 gram butter(this is not necessary)

MILK:

• Ratio 2,5 chocolate to 1 cream

• 250 gram milk chocolate typically around 35%

• 100 ml cream 35%-40%

• 20 gram butter(this is not necessary)

DARK:

• Ratio 1 chocolate to 1 cream

• 250 gram dark chocolate typically around 55%

• 250 ml cream 35%-40%

• 30 gram butter(this is not necessary)

THE PROCESS:

1. Put the chocolate into a microwave safe container

2. At 1000 W give it first 30 sec, stir, then 15 sec, then stir then, 10 sec and stir

3. At this point you can add the butter if you feel like it.

4. Repeat until melted and the cream is incorporated with the chocolate

5. When melted cover it microfilm so that the film and the ganache has no air bubbles.

6. Fridge until cooled and settled. I like to make it the day before but you can take it out as soon as fully cooled.

NOTE:

• Adding butter gives the ganache a silky consistency and a richer taste. It is a personal preference and also depends on what you want to use your ganache for.

• You can get very different results depending on what type of chocolate you use.