Chef Patron of Michelin starred restaurant Sienna, in Dorchester, Dorset
3 February 2014
WHITE melt/heat to 45°c - Cool to 27°c - Re heat to 28/29°c
MILK melt/heat to 45°c - Cool to 27°c - Re heat to 29/30°c
DARK melt/heat to 45/50°c - Cool to 28°c – Re heat to 31/32°c
(Check with manufacturers for specific temperatures)
This is a reasonably firm-set ganache that can be cut with a warm dry knife, in the absence of a guitar cutter! I have found that a cheese wire works reasonably well for cutting firm caramels and ganaches, necessity being the mother of all invention……
600g 70% dark chocolate
450g double cream
110g dark Muscovado sugar
5g Maldon sea salt
50g unsalted butter
30g good quality dark rum
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