Shalvi Mohindra
Pastry Chef and Chocolatier
Ganache is a generic word for a mix of cream and chocolate, used for fillings, or cake decoration.
Ingredients
- 400 ml Coconut Cream
- 400gm 70% Dark Chocolate buttons
- 80gm frozen mix berries
Instructions
1. Boil the cream
Bring the coconut cream to a boil in a pot.
2. Add chocolate
Once the cream starts to boil, remove from the heat and add all the chocolate buttons. Let it sit for 3-4 minutes. The heat from the coconut cream will melt the chocolate and it will be easier to mix as compared to mixing the chocolate right away.
3. Mix the ingredients
Using a spatula, gently mix the chocolate and cream.
4. Add berries
Pour the mixture into pre-lined cake tin (square tin lined with baking paper). Make the top flat using the spatula, and spread the frozen berries on top.
5. Cover it and place in fridge overnight
Cover the ganache with glad wrap or aluminum foil and let it sit in the fridge overnight.
6. Cut it in cubes
After 8 hours, remove the ganache sheet from the cake tin and cut the cake into 1 inch cubes.
7. The dessert can last up for a few months
The cubes can last in the fridge up to 1 week or in the freezer for up to 3 months.
Pro Tips
- Use some oil spray to help the baking paper stick to the cake tin. The size of your tin will decide on the size and number of the cubes you get from this recipe.
- I used a couverture chocolate, which contains cocoa butter.
- If you see that the Ganache is a little split, you can use a whisk to emulsify everything together.
- If you wish to use this recipe for an after dinner treat, I would suggest having some cubes stored in a glass jar in the fridge and freezing the rest. Once you are finished with your stock in the fridge, defrost another batch. This will keep the cubes fresh for longer.
- While cutting the cubes you can heat up the knife by running it under hot water, then wipe it with a paper towel to get an easy clean cut.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
