| Using one of my ganache recipes why not make | | | | board and then pick up the paper to pour all the |
| your own delicious chocolate spread? | | | | chopped bits into a bowl. |
| Nothing could be much simpler - and it is delicious | | | | 2. Heat the double cream until it just starts to |
| eaten with home-made bread. | | | | simmer. |
| (This article is for a small batch.) | | | | 3. Pour the very hot cream over the dark chocolate. |
| All ganache recipes require the best ingredients you | | | | 4. Stir briefly so that the cream comes into contact |
| can afford. Because there are few ingredients and | | | | with all the chocolate. |
| the recipe is simple, you can taste the quality of | | | | 5. Leave for 15 minutes. |
| everything. | | | | 6. Stir again until mixture is smooth. (So far, this is the |
| Ingredients needed: | | | | same as most ganache recipes.) |
| For every gram (g) of dark cooking chocolate | | | | 7. Pour into a jar and let it cool. (It will still be runny) |
| (bittersweet - if you're in the USA) you will need a | | | | 8. Cover with film and store in the fridge overnight. |
| millilitre (ml) of double (heavy) cream. | | | | 9. Take out of the fridge and admire. |
| So if you want to try making one chocolate bar's | | | | 10. You should have a jar of beautifully set dark |
| worth, weigh it first. | | | | chocolate spread! |
| Supermarket Belgian dark cooking chocolate often | | | | Note: If your fridge runs very cold, you may have to |
| comes in 70g bars. So for that quantity you will need | | | | let the dark chocolate spread come up to room |
| 70ml of double cream. | | | | temperature before trying to spread it on your |
| Here's how you make chocolate spread | | | | bread. |
| 1. Take a bar of dark cooking chocolate weighing 70g | | | | Like all ganache recipes, this is simple and good - but |
| and break it up into little pieces. You can chop it | | | | definitely a special treat. |
| gently with a knife on a sheet of paper placed on a | | | | |