Born in Venezuela, Growing Worldwide

Ingredients

• 6 ounces sugar

• 16 ounces El Rey Mijao Dark 61% Chocolate

• water

• 2 ounces glucose

• 10 ounces cream

• 7 ounces butter

Directions

Combine sugar, water and glucose in a

saucepan and cook to caramel.

Remove from heat.

Stop the cooking by adding the warmed cream, a little bit at a time, stirring to combine.

Allow cooling down slightly.

Pour over chopped chocolate, stirring gently to combine.

Whisk in softened butter and allow to cool slightly before use.

Depending upon the application, the ratio of chocolate to cream may be reduced to 1:1. When slightly cool, ganache may be poured out into a frame, piped into tartlet shells or a ring cake, and allowed to set up completely. When slightly firm, ganache may be piped out or shaped into truffle balls and coated with tempered chocolate.

Leftover ganache may be wrapped in plastic and stored in the refrigerator, or frozen.