4 lb plus 9-oz semi-sweet chocolate, chopped
¾ cups plus 1 tbsp corn syrup
¾ cups plus 1 tbsp brandy
5¾ cups plus 1tbsp heavy cream
In a large bowl combine the chocolate, syrup and the brandy.
Scald the heavy cream then add the hot cream to the chocolate mixture
Stir to melt the chocolate completely
If the chocolate doesn’t completely melt, the bowl of chocolate place over simmering water
Place in the refrigerator, stirring occasionally until thickens and spread able consistency
Ganaché can also used as a glaze and can be whipped for lighter frosting consistency
Store in the refrigerator, covered, until ready to use
Can be reheated on top of a double boiler
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