This is the water-based ganache that we use as the foundation for our hot chocolates and mochas
. After extensive tests by our training department, we found that using
water (rather than milk or cream) to melt the chocolate yielded the most
rich and delicious drinks. We're lucky to have neighbors on both coasts
who make chocolate for us; in San Francisco, we use a drinking
chocolate made by TCHO, and in New York, we use a single origin dark
chocolate made by the Mast Brothers. The type of chocolate you use will
affect the strength of the ganache, so you may need to adjust the amount
to taste.
Ingredients
- 3 ounces (85 g) coarsely chopped dark chocolate
- 1/4 cup (2 fl oz / 60 ml) boiling water
Preparation
Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.
