How To Make A Ganache

Any pastry chef worth their Plugra will tell you how crucial it is to learn to make a proper ganache. Essentially chocolate and heavy cream, this versatile and rich, dark topping can be used as a filling, an icing or just poured over cakes for a decadent blanket. Cindy Schuman, the Pastry Chef at Sepia, in the West Loop, uses a dark ganache for one of the restaurant’s signature desserts, and she showed us how to make one.

Leave a Reply

Your email address will not be published. Required fields are marked *