Preserving : 55 Days - Between 16-18°C (60-65°F)

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  • 595 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Xocoline 65%
    • Satilia Dark 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
  • 555 g Whipping cream
  • 225 g Glucose syrup DE 60
  • 75 g Butter
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Heat the cream and glucose to 75-80°C (165-175°F). Pour half onto the chocolate feves. Mix well with a spatula, add the rest of the cream, and mix using an immersion blender mixer to form a perfect emulsion. Once the ganache is at 35-40°C (95-105°F), add the cubed tempered butter, which should be at approx. 18°C (65°F) and mix using an immersion blender again.

At 34-36°C (90-95°F), pour the ganache into a 10mm tall, 34 x 34cm frame which you have attached to a sheet of acetate paper covered with a fine layer of couverture.

Leave to set for 24 to 36 hours at 16-18°C (60-65°F) and a 60% relative humidity level.

Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.

Allow the ganache to set completely and coat it.

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