Classic Ganache

CLASSIC GANACHE

600g Heavy Cream 35%

100G Nevuline Inverted Sugar 

Plus:

Cacao Noel Couverture (any of the following couvertures are recommended)

460g     Cacao Noel Noir 72%

510g      Cacao Noel Royale 64%

540g     Cacao Noel Prestige 61%

600g     Cacao Noel Grand 58.5%

600g     Cacao Noel Classic 55%

1000g   Cacao Noel Lactee 35%

1150g    Cacao Noel Blanc 30%

Method:

Combine Heavy Cream and Nevuline inverted sugar together and bring to a boil. Pour over couverture to melt, then mix with rubber spatula until smooth.