Dark Chocolate Ganache


  1. 500ml Cream 35%
  2. 59ml Trimoline a.k.a. Invert sugar
  3. 550ml Chocolate 70%
  4. 50g Butter, softened



  1. Add cream and trimoline and boil.
  2. Heat up a pot of water and place a bowl on the pot.
  3. Melt chocolate in it. This is ensure that the chocolate will not be burnt.
  4. After chocolate is fully melted (stir it gently), remove from heat and let it cool to 35 deg C.
  5. When chocolate is 35 deg C, add softened butter.
  6. Place in fridge to keep.