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Bakery

Chocolate ganache

Deeper than dark.

At 99% cacao the chocolate brings almost no sweetness of its own, so the syrup is doing all of it. Pour it warm over a dessert, or chill it and spread it.

Serves
4
Time
10 minutes
Three chocolate ganache tarts topped with whipped cream, one cut open, a bottle of coconut sugar syrup and a gold palm frond behind.

Ingredients

  • 1 cup heavy cream
  • 100 g dark chocolate, 99% cacao, chopped
  • 4 tbsp coconut sugar syrup

Method

  1. Bring the cream to the boil, then take it off the heat.
  2. Add the chopped chocolate and cover. Leave it to stand until the chocolate has softened through.
  3. Whisk until smooth, then whisk in the syrup.
  4. Pour it warm over desserts, or chill it and spread it over cakes and doughnuts.

Made with

Coconut sugar syrup

Pours straight into iced drinks, desserts and dressings, and swaps 1:1 for cane sugar.

See the product

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