From the page: Leftover chocolate, sweet possibilities
Idea 1
Fridge ganache
Ganache was born in France, so the story goes, out of an accident: a pastry apprentice spilled hot cream over melted chocolate, and the master, furious, called the mixture "ganache" — a word that was an insult at the time. The chemistry of the accident is beautiful: the hot cream melts the cocoa butter and the fats disperse in the cream's water, creating a smooth, glossy cream. It's the base of almost all fine pastry to this day.
What you need
- About 100 g of leftover chocolate, chopped
- 100 ml of heavy cream (the shelf-stable kind works)
- A small saucepan and a clean glass jar
How to make it
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1
Chop the leftover chocolate very fine — smaller pieces melt evenly and don't burn.
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2
Heat the cream until almost boiling (bubbles at the edges, not bubbling).
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3
Pour the cream over the chocolate and wait 1 minute without stirring — this gives everything time to soften.
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4
Stir slowly from the center outward until it turns into a glossy, smooth cream.
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5
Let it cool: warm, it works as a frosting; chilled for a few hours, it firms up for filling or rolling.
Finishing touches
More chocolate makes it firm enough for candy; more cream makes a sauce. A spoonful of butter or orange zest changes everything.
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