Ganache, the world's most lickable delight, it is merely a combination of two ingredients, chocolate and cream, its also something you find in the middle of a truffle. Ganache can be used as a filling, crumb coat, decorating, and also eat it by the spoonful on its own. It can be made with any chocolate: dark, semi-sweet, milk and white chocolate. Ganache is quick to make, easy to use and heavenly to eat. It is preferably the best filling and coating for a wedding cake! For the dark chocolate ganache: the ratio is 2:1 twice as much chocolate to cream For the semi-sweet or milk chocolate ganache: the ratio is 2:5:1 it's usually a hit For the white chocolate ganache: the ratio is 3:1 white chocolate to cream (300g white chocolate to 100ml cream) Ganache can be made in a microwave, and if you don't have a microwave, you can use a saucepan and a bowl. Method: Break the chocolate into pieces if using a bar. Bring the cream to the boil and pour it over the chocolate. Stir the mixture together till you reach a smooth runny consistency. Allow to cool at room temperature then chill in the fridge for approximately 10-15 minutes. Once chilled, it should be a spreadable consistency, whip it up using an electric hand whisk for it to become nice and fluffy. It will become light and have a whippy consistency, making it easy to decorate or cover a cake. Make sure both ingredients are adequately weighed, it makes a huge difference! The best chocolate for ganache is Callebaut Belgian callets, 58% dark Callebaut. If Callebaut is not in your price range, use Lindt excellent quality dark, milk and white chocolate. Make sure dark chocolate has a higher cocoa solid ratio, it will give a richer taste and gravitating results. Always use double cream, the higher the fat content, the smoother the ganache. Tips: If your ganache breaks - fats and liquids separate, the mixture will appear chunky and oily. To rescue this dilemma, whisk a tablespoon of double cream at a time into the ganache until it comes back together again. If the ganache has set hard, place the bowl over a bain-marie and allow it gently melt. It can also be done in a microwave after every 20 seconds be sure to mix thoroughly. For a bright, vivid colour, white chocolate is best. If you want to colour it dark or black, milk and dark chocolate are best. Use a concentrated gel paste or oil-based candy colouring. Never use water-based colouring, it will ruin the chocolate by seizing. Once the cream and chocolate are mixed, add a few drops of the gel/oil to the mixture, and stir gently to reach the desired tone. Storing ganache: Place a piece of cling film on the surface of the ganache to avoid a crust forming and leave at room temperature. Ganache can be kept in the refrigerator for a week or kept frozen for up to 3 months. Be sure to defrost at room temperature.