Our Ganache Recipes

Campers, please let me know if you do not want your recipe published on this site or if I need to make any corrections.

Spicy Pecan Ganache - Bonnie

12g tremoline (inverted sugar)
12g honey
100g cream
35g butter
Zest of 1/2 lemon
Zest of 1/2 an orange
470g white chocolate
30g pecan
small pinch cardamom
small pinch cayenne
small pinch clove
small pinch nutmeg
small pinch ginger
pinch cinnamon
1/2 vanilla bean
20 dark rum 1/4t salt

Cut into small squares. Cover in dark chocolate. Garnish with candied pecan.

Hazelnut Ganche with Salted Vanilla Caramel - Julie

400g Gianduija (Noisette Noir)
1006 hazelnut paste
12g candied orange peel
pinch salt
14g hazelnuts

To make ganache, place ingredients in food processor and process until smooth.

600g cream
600g sugar
150g glucose (tremoline/inverted sugar)
23g lemon juice
1 vanilla bean
66g honey
14g salt

For caramel, mix sugar and cream, then add honey, glucose, salt and vanilla. Bring to a boil and cook until 120-122 Celsius. Add lemon and bring back to same temperature. Pour on plastic film. Cover when cool.

Layer ganache and caramel. Stick together with melted chocolate. Cover in dark chocolate. Garnish with hazelnut.

Lavendar Honey Ganche - Cassidy

20g tremoline (inverted sugar)
115g honey
200g cream
1t crushed lavendar
pinch of salt
360g dark chocolate
25g almonds

Cover in dark chocolate. Garnish with lavendar buds.

Lemongrass Pepper Ganche - Zoe

20g tremoline (inverted sugar)
12g honey
150g milk

100g cream
12 crushed peppercorns
Zest of 1/2 lemon
4-7g lemongrass tea
5g lemon juice
Several stalks sorrel
360g dark chocolate

Cover in dark chocolate. Garnish with pink peppercorn.

Cherry Almond Ganche - Beth Elaine

20g tremoline (inverted sugar)
12g honey
250g mango puree
130g cream
120g sour cherry puree
370 dark chocolate
20g toasted almonds
1/4 vanilla bean
20g amaretto

Cover in dark chocolate. Garnish with almonds.

Coffee Ganche - Kathy

20g tremoline (inverted sugar)
12g honey
240g cream
1t ground coffee beans 370 dark chocolate
10g butter 20g cherry brandy

Cover in dark chocolate. Garnish with anise seed or chopped hazelnuts.

Red Berry Tea Ganche - Margaret

20g tremoline (inverted sugar)
12g honey
150g milk
160g cream
10g red fruit tea
380 dark chocolate
20g cherry liquer

Cover in dark chocolate. Garnish with chopped almond.

Pineapple Coconut Ganche - Jennifer

20g tremoline (inverted sugar)
12g honey
90g pineapple puree
160g coconut cream
10g shredded coconut
5g kalamansi puree
5g lemon juice
380g dark chocolate
15g cashews
10g butter
15g dark rum

Cover in dark chocolate. Garnish with coconut flakes or cashews.

Mango Pepper Lemon Ganche - Dennis

20g tremoline (inverted sugar)
12g honey
250g mango puree
125g cream
Zest of 1 lemon 5g lemon juice
370 dark chocolate
1t ground pink peppercorn
pinch cayenne pepper
20g dark rum

Cover in dark chocolate. Garnish with candied mango.

Raspberry Orange Ganche - Helene

12g honey
20g tremoline (inverted sugar)
220 raspberry puree
50g cream
Zest of 1 orange
390g dark chocolate
25g raspberry brandy
pinch salt
15g butter (optional)

Cover in dark chocolate. Garnish with candied orange zest.