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

Young, deep ruby color. Intense, rich and fruity nose, full of pure blackberry, cassis, cherry and plum aromas intertwined with hints 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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