Cost Breakdown

Critical Success Points

• • Melt the chocolate without burning it
• • Properly emulsify the hot cream with the chocolate
• • Incorporate the cold butter until the ganache is smooth
• • Let the ganache set in the refrigerator for at least 1 hour

Safety Warnings

• • The cream reaches 100 °C; handle with care to avoid burns.
• • Use a microwave‑compatible bowl to avoid splattering.
• • The melted chocolate is very hot; do not touch directly.