Vanilla Ganache (for filling chocolates)

Jordan Michelle Falco


Chocolates - Week 5, June 8th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

This is a recipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.

pinch tips: Parchment Paper Vs Wax Paper




6 oz
heavy cream
2 oz
glucose syrup
vanilla bean
1 oz
softened butter
16 oz
milk or white chocolate

Directions Step-By-Step

Combine the heavy cream and glucose syrup in a saucepan. Scrape the vanilla bean into the cream mixture, then frop in the scraped pod. Bring to a boil.
Remove from the heat and pluck out the bean pod.
Pour the hot cream over the chcocolate and butter, and allow to sit for at least two minutes before stirring. If the chocolate does not melt completely, place the bowl over a double boiler and stir until the chocolate is smooth and no lumps remain.

About this Recipe

Course/Dish: Candies, Chocolate