Thin Milk Chocolate Ganache

🥘 Ingredients

• heavy cream 100 ml
• glucose syrup 15 g
• milk chocolate 150 g
• butter 20 g

Preparation

1. 1

   Ensure the assembled cake (Sponge, Crunch, and Mousse) is frozen solid and level in its cake frame before starting.

Heat the Liquids

1. 1

   Combine heavy cream and glucose syrup in a small saucepan .
2. 2

   Heat over medium heat until it reaches a gentle simmer, approximately 80°C. Do not let it reach a rolling boil.

The Emulsion

1. 1

   Place milk chocolate in a heat-proof bowl .
2. 2

   Pour the hot cream mixture over the chocolate and let it sit undisturbed for 60 seconds to melt.
3. 3

   Using a small whisk or spatula , stir in small circles starting from the center and gradually widening until the mixture is glossy and emulsified.

Adding Gloss

1. 1

   Once the ganache has cooled to 40°C, stir in the cubed butter until completely melted and smooth.
2. 2

   For a glass-like finish, use an immersion blender at low speed, keeping it fully submerged to avoid air bubbles.

The Pour

1. 1

   When the ganache reaches 30°C to 32°C, pour it into the center of the frozen cake.
2. 2

   Quickly tilt the tray in all directions to allow the ganache to run evenly to the edges.

Setting

1. 1

   Place the cake in the fridge for 30 minutes to set the glaze, then move it to the freezer for 2 hours before final trimming and slicing.