Big Batch Chocolate Ganache for Cookie Fillings

1. 1

   Chop chocolate into small pieces and place in bowl.

2. 2

   Bring to boil cream and glucose.

3. 3

   Pour hot cream glucose mixture over chocolate.

4. 4

   Stir gently until chocolate is melted.

5. 5

   Can be stored in refrigerator.

6. 6

   To reuse, reheat to spreading consistancy in a double boiler.

7. 7

   This recipe is formulated for bakery use; may be reduced (use a scale) for home baking.

* Per serving · 4 servings · Values may vary.

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