Chocolate Ganache

  • Fonseca Porto ‘40 min

  • Fonseca Porto Medium

  • Fonseca Porto Dessert

6,5cl Fonseca Bin27

90g Sour cherries in syrup

400g 60% cacao chocolate

130g 35% fat cream

Follow up with

Fonseca Porto

Follow up with

Bin 27

Deep, youthful ruby ​​colour. Intense, rich, and fruity nose, full of pure aromas of blackberry, cassis, cherry, and plum interwoven with notes of spice.

Ingredients

6,5cl Fonseca Bin27

90g Sour cherries in syrup

400g 60% cacao chocolate

130g 35% fat cream

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Preparation

Melt the chocolate in a bain-marie. Separately, warm the cream with the Port wine and mix this with the melted chocolate. Use a hand blender to create a smooth mixture. Coarsely cut the cherries and add. Place into a container lined with clingfilm. Cover with clingfilm in contact with the surface and store in the fridge. Turn the ganache out onto a chopping surface and spread the melted chocolate with the aid of a spatula. Repeat on the other side of the ganache. Cut into squares. Decorate if desired.

Follow up with

Fonseca Porto

Chocolate Ganache

Pair with Fonseca Bin 27

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