This ganache can be used for filling your cakes and desserts as well as little chocolates. Enjoy! Only two ingredients.200 gr strawberry chocolate (Callebaut)
150 gr creme fraiche (liquid)
Put in a casserole the creme fraiche and heat to boil. Then throw to the chocolate and leave it for 30 seconds almost. Then mix with your silicone spatula until fully incorporated. At this stage your ganache is definitely liquid. Let it cool in the fridge for one night.
The next day your ganache will be thicker and ready to use,
(Picture 1 is when made, Picture 2 after 1 night in the fridge)
You can reserve it for one week in your fridge. If temperatures are higher during summer season, this ganache is not recommended so much in use, considering that it easily melts and does not keep its thickness. In such case, try to reduce the quantity of creme fraiche (try instead of 150 to use 120 gr even less)
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