Chef Sébastien Curtalin's Whipped Dark Chocolate Ganache - A Translation and Adaptation

Chef Sébastien Curtalin is a head pastry chef at Valrhona in Tain-L’Hermitage, France, where the company is headquartered. Here, I’ve translated and adapted his Whipped Dark Chocolate Ganache recipe from one of the demos he delivered in French. Chocolate ganaches can be formulated in a way that allows them to be whipped into a light, creamy texture (opposite of their usual dense texture), similar to what you might describe as either delicate chocolate buttercream or rich chantilly cream (note: not all chocolate ganaches can be whipped; some will break down if you attempt to whip them). Making a whipped ganache requires planning ahead, as they have to be chilled for several hours to whip properly. I love this recipe!

CHEF SÉBASTIAN CURTALIN’S WHIPPED DARK CHOCOLATE GANACHE

Yields 1 3/4 cups

2/3 cup (85 g) 70% cacao dark chocolate, preferably Valrhona Guanaja

1/2 cup minus 1 tablespoon (105 g) Heavy whipping cream-1

1 1/2 teaspoons (10 g) Honey, preferably mild flavored, such as Acacia

1 cup minus 1 1/2 tablespoons (210 g) Heavy whipping cream-2, cold

In a small bowl or a glass measuring cup, gently melt the chocolate (do not let it get too hot).

Heat the cream-1 with the honey and add it in three additions to the melted chocolate, stirring with a silicone spatula until blended after each addition. Ensure the mixture is fully blended, scraping the sides and bottom of the bowl to ensure no streaks of chocolate remain.

Add the cold cream-2 and stir until fully blended (a whisk works great).

Press plastic wrap onto the surface and refrigerate for at least 3 hours, ideally overnight, until thickened. Scrape the cold ganache into a mixing bowl and beat on medium speed with the whisk attachment until light and fluffy and holds peaks. Pipe or spread as needed. Keep chilled.

Zach’s Notes:

• This ganache is delicate and therefore susceptible to warm room temperatures if it sits out too long.