White ganache

Finely chop the chocolate.

Put the cream in a saucepan and let boil up; levatela from heat and, using a wooden spoon then chocolate sciogliendolo good.

Place the pan back on the stove and don't quit until the mixture will be very hot, but not absolutely reach the boil.

Then pour the cream into a bowl and allow to cool in a cool place, but not in the refrigerator.

Just is cold place the bowl in a larger Bowl containing crushed ice and using a whisk mix the cream until fluffy and foamy Shrike.

Is used for filling cakes, Pralines and choux; It serves also to decorate cakes covered with chocolate because it congeals with much ease and remains intact.

If during the last phase of processing the cream tends to coagulate.

heat it up a little in a Bain-Marie slamming her with a wooden spoon, or then the other Couverture chocolate melted and still warm.