1. Best Flavours

Use high quality chocolate and cream for the best tasting ganache.

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2. Stir gently and slowly 

This will help avoid incorporating air bubbles into your ganache.

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3. Use a rubber spatula 

To ensure even melting, scrape the sides and bottom of the bowl with a rubber spatula.

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4. Room temperature 

Let the ganache cool and thicken at room temperature before using it as a filling or frosting.

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5. Too thin? 

If the ganache is too think, let it cool in the fridge for a few minutes before using it to prevent it from dripping off your cake or dessert.

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6. Shiny finish

To achieve that beautiful shiny finish, stir the ganache vigorously until it's smooth and glossy.

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7. Leftover ganache 

Store any leftover ganache in an airtight container in the refrigerator for up to a week.

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8. Reheating ganache

Microwave it in 15 second intervals, stirring between each interval, until it's smooth and pourable.

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