Description

Indulge in the luxurious silkiness of Namelaka Chocolate Ganache, a French-inspired dessert delight that pairs high-quality dark chocolate with creamy goodness for a decadent treat.

Ingredients

Dark Chocolate:

3.5 oz (100g) high-quality dark chocolate (around 64–70%, finely chopped)

Whole Milk:

3.5 oz (100g) whole milk

Glucose Syrup:

1.3 oz (40g) glucose syrup or light corn syrup

Gelatin:

1.5 g (approx. 1/2 tsp) powdered gelatin

Cold Water:

1 tablespoon cold water (for blooming gelatin)

Heavy Cream:

5 oz (150g) heavy cream (cold)

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Instructions

Bloom the Gelatin: Sprinkle gelatin over cold water; let sit for 5 minutes.
Prepare Chocolate: Place chopped chocolate in a heatproof bowl.
Heat Milk Mixture: Simmer milk and glucose syrup; remove from heat.
Emulsify Ingredients: Dissolve gelatin in milk mixture; pour over chocolate.
Blend Cream: Stir in cold heavy cream until silky.
Chill: Cover ganache and refrigerate for at least 8 hours.

Notes

Use high-quality chocolate for best results.
Best prepared a day in advance for optimal setting.
Experiment with flavorings like vanilla or coffee for variety.