Procedure

• Chop chocolate into tiny pieces. You can also use a peeler to shave the chocolate.
• Transfer it to a bowl.
• Take cream in a sauce pan.
• If colouring the ganache, add the gel colour to the cream and mix well.
• Now heat cream on medium flame.
• When the cream starts bubbling, pour it on the chopped chocolate. ( do not allow the cream to boil)
• Set aside for a minute or two.
• Now gently mix it with a spoon until the cream is completely incorporated into the chocolate.
• The chocolate will not melt fully at this stage as the cream content is very low.
• Prepare a double boiler for melting the ganache. You can also microwave it.
• If using a double boiler, make sure the bowl you heat water is smaller than the bowl with ganache.
• Fill 1/3rd of the bowl with water and heat it.
• When it starts boiling, reduce heat to low, and place the chocolate bowl on top.
• The water should not touch the chocolate bowl. Only the steam should heat the bowl.
• Mix the ganache to distribute the heat.
• When the bowl is hot to touch, switch off flame.
• Remove the bowl from the boiler and let the chocolate melt in the residual heat.
• If the bowl goes cold before melting the ganache, repeat the above process.
• This control of heat is very essential for white chocolate.
• Once the ganache is smooth and lump free, cover it with a wrap and set aside for 2-3 hours to set.
• Use it after the setting time.