and set aside.
Bring cream and spices to a boil.
Remove from heat, cover and allow spice flavor to infuse for at least 20 minutes.
Re-warm slightly and pour through a strainer onto melted chocolate.
Stir gently to combine.
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.
Left over ganache may be wrapped in plastic and stored in the refrigerator, or frozen.