FAQs

How to make Chocolate ganache with Agar ?

260 g dark chocolate (70%), chopped
310 g heavy cream
200 g water
1.5 g agar agar (0.19%)
20 g glucose syrup
1 g salt
2 g (1 sheet) gelatin, bloomed (0.25%)

Add agar agar, glucose and salt to water and bring to boil while stirring. Leave to simmer for 2-3 min. In a separate pan carefully heat cream. Once it has boiled, remove from heat and gradually incorporate into the chocolate. Follow with the agar agar mixture. Add the gelatin and transfer to a flexible silicon mold. Freeze for at least 2 hours.