Raymond Blanc and Gary Jones are chefs at Le Manoir. Raymond Blanc stresses the importance of using the very best chocolate with at least 70% cocoa dark chocolate for this recipe, which of course should always
Chocolate Sumatra Bar
CHOCOLATE SUMATRA CANDY BAR Crispy Star Anise Truffle, Bitter Chocolate Gelato Jimmy MacMillan Executive Pastry Chef
Chocolate ganache consists of just two ingredients: chocolate and cream, in equal measure. You can add sugar with the cream and this is dependant on the cocoa percentage of chocolate being used and your personal taste. It is not essential to the recipe.
Tempering Chocolate Guide
Guide to tempering chocolate including by Microwave.