Consistency: When the ratio of chocolate to cream is double the amount by weight, the ganache cools to a very thick almost fudge like mixture.

• 50 grams heavy cream
• 100 grams semisweet chocolate, chopped
• Pinch kosher salt

Consistency: When Ganache with an equal ratio of chocolate to cream by weight cools it becomes a pudding like texture.

After this frosting is cooled, it can whipped into a fluffy whipped Ganache frosting

• 100 grams heavy cream
• 100 grams semisweet chocolate, chopped
• Pinch kosher salt

Consistency: Ganache with 2 times more cream to chocolate will be thin enough to pour as a glaze and is thin enough to drink.

1. Chop chocolate up into small pieces.
2. Heat heavy cream over medium heat until very hot and simmering.
3. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate.
4. Let stand 5 minutes.
5. Add salt and whisk until smooth