Luker Chocolate Master Ganache

Directions

1. Soften butter to room temperature.

2. Combine cream and invert sugar in a saucepan.

3. Warm chocolate over bain-marie or microwave until melted 35°C & 45°C( 95-113°F).

4. Transfer chocolate to a plastic upright container.

5. Warm cream and invert sugar to 40-45°C (104-113°F).

6. By hand, using a rubber spatula, pour ¼ of the warmed cream/invert mixture into the chocolate and stir from the center out to emulsify. Repeat with the rest of the cream in 3 more additions.

7. After adding all cream, emulsify the ganache with an immersion blender until glossy and smooth (about 30 seconds). Avoid incorporating air into the mixture.

8. Add the warm butter and emulsify again until glossy smooth (about 30 seconds). When adding the butter the ganache should be between 38-40°C (100.4-104°F).

9. Immediately transfer the ganache to a frame. The ganache should be between 36- 40°C (96.8-104°F).

10. Crystallize at 15°C (59°F) for 48 hours.

11. Bottom ganache slab with couverture and cut to size on a guitar.

12. Ensure that ganache pieces have come to room temperature before enrobing.