Bring to boil whipping cream, glucose, sugar and vanilla. Start the emulsion by pouring over gradually the hot liquid over melted chocolate. Mix at the center with a rubber spatula to create a shiny and classic core. This texture should be kept to the end of mixing. Let cool to 35/37°C, add the diced butter and process with a blender. Cover the top with a plastic wrap and make sure it touches the top of the ganache so it doesn’t develop a skin. Leave to crystallize for a few hours or overnight on the kitchen counter.
Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!