Chocolate Ganache

Pair with Cream

Recipe created by Mari Moilanen for the International Sherry Week Blog Contest 2019

Ingredients

200 g. 
dark chocolate (70 %)
150 g. 
of dark chocolate
2 1/2 dl. 
heavy cream
tbsp of soft butter

Directions

- Chop chocolate roughly.
- Add heavy cream and butter to a saucepan.
- Heat on low heat until the butter has melted and the cream is warmed throughout.
- Pour the warmed cream and butter mixture over the chocolate.
- Allow to stand for about 5 minutes to soften the chocolate completely. Stir until smooth
- Allow the ganache to cool to room temperature and incorporate some air into the ganache toy whipping it by hand with a whisk. Let it cool a while in the refrigerator and then make quenelles of the ganache by using two spoons and shaping ganache into four three-sided quenelles
- Decorate quenelles with edible flowers, roughly chopped hazelnuts or pistachios and finish with a few drops of dulche de leche.

And was it a match made in heaven? Oh yes, very much so. Lustau’s East India Solera is a lovely sweet wine that compliments this elegantly decadent dessert perfectly. The coffee aromas of the wine pair nicely with the not too sweet chocolate in the dessert. Chocolate ganache’s richness is balanced with the tangy acidity of the wine.  This sweet sherry makes a great combo with rich, chocolatey desserts, puddings and cakes but it can also be enjoyed on it’s own.

Mari Moilanen , Finland Visit Website
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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Mari Moilanen , Finland Visit Website
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