Continuing our tour of Canadian inns, we look at Cambridge, Ont.'s Langdon Hall Country House and Spa and it's chocolate ganache.
Chocolate ganache with Spring flavours
Ingredients
- 200 g 35% cream
- 40 g butter soft
- 50 g glucose
- 250 g Terrior Noir 70% dark chocolate
Instructions:
- Line an 8 inch casserole with plastic wrap.
- Bring the cream and glucose up to a simmer. Pour the hot cream over the chocolate in a bowl and stir to combine. Add the butter and continue to mix until smooth.
- Pour into the prepared casserole and refrigerate overnight. Cut into shapes or roll into truffles.
- Coat or garnish with your favorite chocolate parings.