Chop the chocolate into small pieces and place into a bowl.

Place the cream in a small pot and bring to scalding (just before boil).

Pour the hot cream over the chocolate and let it sit for 2 minutes. Using a rubber spatula, emulsify the mixture, starting at the centre and working in circles, stirring constantly until the mixture is thick and glossy.

Pour the ganache into a container and cover the surface with plastic wrap to stop a skin forming.

Refrigerate the ganache until needed and bring to desired temperature before use depending on application.

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