"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
500 ml heavy cream 500 ml dark chocolate, chopped (1 large Trader Joes 72% bar)
Chop up chocolate into small pieces. Bring cream to a boil in a saucepan. Once boiling, pour over chopped chocolate & whisk until melted & combined.
Let sit at room temperature 4-5 hours or until it is a spreadable consistency. It can sit out at room temperature, covered with plastic (touching surface of ganache) for 2 days. Otherwise, refrigerate.
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