Ah, mon Dieu! C’est magnifique! Just yesterday I wrote a post about making truffles with a soft center. I somewhat crypticly mentioned that there are other types of ganache, as well.
In this video from La Maison du Chocolat, you can see how they make a slab of ganache behind the scenes at one of the best chocolataries in France. http://www.lamaisonduchocolat.com/en/
I just want to point out that, although the kitchen looks big and industrial, and there are a lot of machines helping to do the work, making the chocolates is still very much a hands on process.
Also note that, aside from the flambe for flavouring, the ingredients are simple. Chocolate and cream. This is why I stress using the best quality chocolate you can get your hands on, and using fresh cream.
I once found myself in line at the local grocery store behind the owner of a local chocolate shop. I had learned from a former employee that they used Merckens chocolate flavoured candy coating instead of real chocolate. I therefore wasn’t surprised to see her cart loaded up with cans of evaporated milk.
The result? Grey imitation chocolate that tastes too sweet and has a gritty mouth feel. What a shame.
