Ganache

Trinitario Ganache — Step-by-Step Instructions

What You’ll Need

For 70% Dark Chocolate Ganache:

• 196g Trinitario 70% dark chocolate
• 174g whipping cream (35% fat)
• 26g trimoline (or glucose)
• 30g butter

For 66% Dark Chocolate Ganache:

• 200g Trinitario 66% dark chocolate
• 168g whipping cream (35% fat)
• 26g trimoline (or glucose)
• 30g butter

For 50% Milk Chocolate Ganache:

• 232g Trinitario 50% milk chocolate
• 200g whipping cream (35% fat)
• 20g glucose
• 50g butter

For 38% Milk Chocolate Ganache:

• 220g Trinitario 38% milk chocolate
• 160g whipping cream (35% fat)
• 16g glucose
• 50g butter

How to Make Ganache

1. Heat the cream & sweetener
   • Pour the whipping cream and trimoline (or glucose, see quantities above) into a small saucepan.
   • Heat until it reaches 80°C (just before boiling).
2. Combine with Trinitario chocolate
   • Place your chosen Trinitario chocolate in a heatproof bowl.
   • Pour the hot cream mixture over the chocolate.
   • Let it sit for about 1 minute — this gently melts the chocolate.
3. Mix gently
   • Stir the mixture until the chocolate is smooth and fully melted.
4. Add butter
   • Add the butter to the bowl.
   • Stir until incorporated and glossy.
5. Blend for silkiness
   • Use a hand blender or food processor to blitz the ganache very well until extra smooth.
6. Cool and set
   • Let the ganache cool to around 28–30°C (it should feel slightly warm but not hot).
   • Use immediately for glazing or spoon into moulds to set.

Tip:
Using Trinitario chocolate gives your ganache a premium, Caribbean flavour.
Swap in different Trinitario chocolates for a dark, milk, or extra-creamy finish.

This step-by-step guide makes rich, glossy Trinitario ganache easy for any home cook or pro!