RECIPE # 4876 CHOCOLATE GANACHE Monday August 20, 2012
TONY GALZIN / PASTRY CHEF / FLYTE
Cut sourdough bread of choice into 1/2 inch slices and brush lightly with olive oil. In a hot pan, char each side of the bread for one minute, or until toasty and dark in spots.
For the ganache :
1 cup heavy cream
8 oz Olive and Sinclair 67% chocolate
2 Tbl Bourbon
Rough chop the chocolate and place in a bowl. Bring the cream to a heavy boil and pour over chocolate. Add bourbon and let sit for 1 minute. With a whisk, start stirring the ganache from the middle working outwards until it is homogenous. Let set a room temperature.
To finish, spread 1-2 tablespoons of ganache over the bread and sprinkle with high quality olive oil and the bourbon smoked sea salt.