Liberty Chocolates - heavy cream

Method

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.
• Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily.
• Place the chopped chocolate in a medium-size mixing bowl.
• Make a ganache by pouring about 1/2 of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate.
• Then, slowly whisk until smooth and homogenous.
• Do not add all of the hot cream to the cold chocolate at once.
• The shock of the temperature extremes will cause the fat in the chocolate to separate.
• As the chocolate melts, you will see some elasticity if there is no fat separation.
• This means the chocolate still has an emulsion; the fat molecules are still holding together.
• If the ganache separates, it loses its elasticity, collapses, and becomes very liquid.
• I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate.
• Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix.
• Simply add a small amount of cold cream and whisk well.
• This will bring the ganache back together.
• The ganache should be thick, shiny, and smooth.
• Add the desired flavoring and mix until fully incorporated.
• Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula.
• Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
• I usually make the ganache at the end of the day and let it cool overnight.
• As it cools, it will thicken and set.
• Use a ladle to fill the mold with white chocolate.
• When it is full, empty it into the bowl of chocolate.
• The inside of the mold should be evenly coated with chocolate.
• Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet.
• Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife.
• When the chocolate sets, it shrinks or retracts from the sides of the mold.
• A clean edge will keep it from sticking and cracking as it shrinks.
• You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Use a spatula to spread some of the cooled ganache into the chocolate mold.
• Fill it just short of the top so there will be room to close the chocolates.
• When finished, use a spatula to spread tempered white chocolate over the ganache.
• Allow this to set.
• When the chocolate has set completely, unmold the chocolates.
• Tip: If you have extra ganche, you can make truffles.
• Let the ganache cool until it is the consistency of toothpaste.
• Then roll it into balls.
• Use a chocolate dipping fork to dip the ganche balls in tempered chocolate until completely covered.
• Set the dipped truffles on a parchment paper lined sheet pan until set.