Pistachio Homage

This is a double-layered pistachio confection:  Pistachio Gianduja and Pistachio Marzipan.

The recipe is from Greweling's Chocolates and Confections, combined with my own notes.

Pistachio Gianduja*:

250 g Pistachios
100 g Pistachios (for topping the chocolates later)

200 g Confectioners' Sugar, sifted

300 g Dark Chocolate (melted and cooled to 30C)

1)  Toast all of the pistachios.  

2)  In a food processor, grind 250g of the pistachios with 1/2 of the icing sugar to as fine a consistency as possible, releasing their oil.

3)  Add the melted chocolate and remaining confectioners' sugar, and process only until combined (or mix by hand).

4)  Table the mixture (cooling to 27C or below) and temper.

5)  Pour into frame, and allow to set

*Pronounced jeeon-doo-ya

Pistachio Marzipan:

125 g Almonds
125 g Pistachios
195 g Sugar
65 g Glucose Syrup
70 g Water

1)  Plunge the almonds and pistachios into boiling water.  Return to a boil.  Cover, remove from heat, and allow to soak for 5 minutes.  Drain the nuts.
2)  Coarsely grind the nuts in a food processor.
3)  Combine the sugar, glucose syrup, and water in a small pot.  Cook to 120C.  [Stir constantly until it boils, but then do not stir at all.]
4)  Pour the hot syrup over the chopped nuts in a stainless-steel bowl.  Mix together lightly.
5)  Pour the syrup-coated nuts onto an oiled marble slab.  Allow to cool to room temperature.
6)  Grind half of the batch at a time in a food processor until it reaches the desired fine consistency.  (This may take 10 minutes or more.)  If the marzipan separates during the grinding process, add a small quantity of liquid such as spirit, almond extract, or boiled syrup to restore the emulsion.
7)  Combine the ground batches of marzipan.  Allow to cool to room temperature, and spread evenly over the gianduja.  Let cool as much as possible for easier cutting.

Chocolates:

1)  Remove the jianduja/ marzipan stackup from the frame.
2)  Cut into small rectangles, about 1/2" x 1".
3)  Temper 600g of dark chocolate.
4)  Dip the pieces, and top with a toasted pistachio.

Hazelnut Marzipan Chocolates

This is a slightly modified recipe from 'Chocolates and Confections' by Peter Greweling.  As far as chocolate confections go, this is middle-of-the-road:  slightly challenging, and somewhat time consuming.  The resulting chocolates are tasty, but not in-your-face.  The flavors unravel as you chew, and thereafter. 

Marzipan:
215 g Blanched Almonds
215 g Blanched Hazelnuts
340 g Sugar
110 g Glucose Syrup
120 g Water

1)  Plunge the almonds into boiling water.  Return to a boil.  Cover, remove from heat, and allow to soak for 5 minutes.  Drain the nuts.
2)  Coarsely grind the nuts in a food processor.
3)  Combine the sugar, glucose syrup, and water.  Cook to 115C.  [Stir constantly until it boils, but then do not stir at all.]
4)  Pour the hot syrup over the chopped nuts in a stainless-steel bowl.  Mix together lightly.
5)  Pour the syrup-coated nuts onto an oiled marble slab.  Allow to cool to room temperature.
6)  Grind half of the batch at a time in a food processor until it reaches the desired fine consistency.  (This may take 10 minutes or more.)  If the marzipan separates during the grinding process, add a small quantity of liquid such as spirit or boiled syrup, to restore the emulsion. [I added almond extract and a pinch of salt during the grinding process.]
7)  Combine the ground batches of marzipan.  Allow to cool to room temperature, roll, and use as desired.  (Marzipan may be made up days in advance if desired.) [At this point, I placed the marzipan into a parchment-lined 8" x 8" x 2" pan and flattened it out with my knuckles.]

Chocolates:

300 g Dark Chocolate, melted and tempered
80 to 100 Hazelnuts, toasted
800 g Milk Chocolate, melted and tempered

8)  Coat the marzipan with the 300 g of tempered dark chocolate.
9)  Before the chocolate layer sets, quickly place the toasted hazelnuts on top, in a grid.
10)  When the chocolate is partially set, cut the slab into squares.
11)  Coat the squares in the tempered milk chocolate. 

Sponge Candy Chocolates

These are basically 'crunchie bars' - chocolates with a honeycombed centre.

Gelatin Solution:
10 g Gelatin, granulated
40 g Water

Mix the gelatin solution, using cold water, and set aside 5g.

Candy:
685 g Sugar
370 g Glucose Syrup
200 g Water
20 g Honey
5 g Gelatin solution (from above, unmelted)
20 g Baking Soda, sifted

Chocolate:
1 kg Milk Chocolate, tempered

1)  Oil and flour a 4" deep half hotel pan (or similar 12" x 12" x 4" pan).  It's important to use something that has deep walls because the candy will expand tremendously, then shrink back down.
2)  Combine the sugar, glucose syrup, and water in a large saucepan.  (A large saucepan will allow for the expansion that occurs when the baking soda is added.)  Cook to 140C.  Add the honey and cook to 150C.
3)  Remove from the heat, and allow to cool undisturbed for 5 minutes.  Add the hydrated gelatin.  Stir well to incorporate fully.
4)  Vigorously stir in the baking soda, making sure it is well incorporated.
5)  As the mixture rises, pour it into the prepared hotel pan (or dish).
6)  Let the candy cool, undisturbed, for at least 2 hours.  If storing longer, protect from humidity.
7)  Break or saw into desired pieces.  Dip in tempered milk chocolate.

Peanut Butter Meltaways

 
These are easy and quick chocolate treats that feel cool in your mouth, and just melt away as you suck on them. 

880 g Milk Chocolate, pre-crystallized
200 g Coconut Fat, melted
270 g Peanut Butter, warmed to approximately 36C

1)  Combine the milk chocolate, coconut fat, and peanut butter.
2)  Agitate by tabling on a marble slab until cool and tempered, but still fluid.
3)  Pour into a 12"x12"x1/2" frame placed on parchment paper.  Allow to crystallize.
4)  Dust one size of the slab with confectioners' sugar.
5)  With the dusted side down, cut the slab into rectanges on a guitar, using the 15mm and 30mm cutters.
6)  Dredge each piece in the confectioners' sugar.  Shake off excess.

Chocolate Sesame Squares

These delicious and unique chocolate treats are like a cross between halva and peanut butter cups.

To cut down on the amount of time, work, and mess, I would replace the home-made candied sesame seeds (steps 1 to 3 below) with some crushed-up sesame snaps.

(This recipe comes from 'Chocolates and Confections' but is slightly modified.  Yield is 1350 g - roughly 100 squares.)

1/4 tsp Lemon Juice
50 g Sugar
100 g Sesame Seeds, untoasted
150 g Dark Chocolate, tempered (I would use 250 g)

800 g Milk Chocolate, tempered
220 g Tahini Paste
30 g Sesame Seeds, toasted

1.  Rub the lemon juice into the sugar.  In a saucepan, caramelize the sugar over direct heat, stirring it constantly.
2.  Add the untoasted sesame seeds.  Continue stirring over heat until the mixture softens and seeds are lightly toasted.
3.  Pour the sesame croquant onto an oiled marble slab.  Spread as thinly as possible and allow to cool until completely brittle.  Break into individual seeds by rolling with a rolling pin. 
4.  Mix the crushed seeds with the dark chocolate.  Pour into a 8" x 8" brownie pan that is lined with parchment paper.
5.  Mix the milk chocolate with the tahini - it is very important that the milk chocolate is tempered before mixing with the tahini.  Spread into the cake pan, on top of the dark chocolate layer.  Sprinkle with toasted sesame seeds.  Allow to crystallize at room temperature until set, about 20 minutes. 
6.  Cut into 3/4" squares using a knife (or ideally a guitar). 

Flourless Chocolate-Hazelnut Torte

These tortes are rich and brownie-like. Flaky crust on the outside, moist and chewy on the inside. They are elegantly wrapped in milk chocolate, and adorned with caramelized hazelnuts.

Torte:
Hazelnuts may be replaced with almonds. It can also easily be made into individual portions - adjust baking time. For a moister texture, bake in a bain marie.

Yield: 4 x 5" tortes, or 2 x9" tortes

• 300 g Dark Chocolate
• 155 g Butter
• 6 x Egg Whites
• 2 g Salt
• 230 g Brown Sugar
• 6 x Egg Yolks
• 130 g Ground Hazelnuts
• 10 ml Vanilla

• 400 g Milk Chocolate, for wrapping

Preheat oven to 325F

1. Prepare four 5" ring moulds by wrapping the bottom in aluminum foil and lightly spraying with cooking spray.
2. Over a double boiler, melt the chocolate and butter. Remove from heat.
3. In a mixer, whisk the egg whites and salt to a firm peak. Gradually work 2/3 of the brown sugar into the egg whites.
   
4. In another bowl, whisk together remaining 1/3 brown sugar and egg yolks until ribbon stage.
5. Mix ground hazelnuts into chocolate-butter, then add vanilla.
6. Stir yolk mix into chocolate mix.
7. When cool enough, gradually fold in egg whites.
8. Divide equally amongst moulds.
9. Bake at 325F for 15 to 25 minutes. It will souffle and collapse. Test using a paring knife - you want a moist, but not wet, crumb. The knife will not come out clean.
10. Un-mould while torte is still slightly warm and cool completely before decorating.

Caramelized Hazelnuts:

• 230 g whole Hazelnuts, lightly toasted and skinned
• 50 ml Water
• 70 g Sugar
• 10 g Butter

1. In a medium-sized pot, on medium-high heat, combine water and sugar. Cook it past the initial, fast-bubbling stage WITHOUT MIXING.
2. Once bubbles start bursting slowly, reduce heat to medium and add the hazelnuts. Keep mixing. Don't be alarmed when it seizes up - they will soon come apart. Stir until evenly caramelized, past the pasty-white candied stage.
3. Remove from heat, and add butter.
4. Immediately spread the nuts only a lightly-oiled sheet pan to cool.

Florentines

These crispy-chewy treats have their origin in Paris France, where they were made for a royal visitor of Florence. All sorts of nuts and dried fruits could be subbed-in for the almonds and candied mixed peel.

• 210 g Butter
• 90 ml Cream (35%)
• 300 g Sugar
• 90 g Honey

• 360 g Sliced Almonds
• 60 g Almonds, ground finely
  
• 200 g Mixed Candied Peel, finely chopped
• 60 g Flour
• 15 ml Vanilla
• 3 g Salt

• 400 g Dark Chocolate

1) Preheat oven to 400F. Line 3 or 4 FLAT sheet pans with parchment.
2) Bring the butter, cream, sugar, and honey to a boil in a large pot. Stir in all other ingredients (except chocolate).
3) Spoon small amounts of batter (1/8" thick or less) onto sheet pans, leaving LOTS of room for them to spread.
4) Bake at 400F for 5 to 8 minutes until golden brown.
5) Allow to cool.
6) Using an offset spatula, spread some tempered chocolate onto each Florentine's bottom, and place chocolate-side down onto parchment paper to set. (If chocolate is oozing through: spread some chocolate onto parchment paper, and gently place Florentine on top.) Spread some more tempered chocolate over the set chocolate, texture with a pastry comb, and place chocolate-side up to set.

Peppermint Cups and Peanut Butter Cups

These are classic chocolate cups. They're a lot of work to fabricate, and best done with a partner. Sealed in an airtight container, they will keep for a few months.

Mint-infused Ganache:
This basic technique of infusing chocolate is versatile. Mint can be substituted with any imaginable flavour (eg: chai tea, matcha, fresh herbs, spices, etc).

300 g Whipping Cream (35%)
10 g Mint Leaves
1/2 tsp Mint Extract (Not necessary)
30 g Glucose

475 g White Chocolate
80 g Butter

In a pot, bring whipping cream, mint leaves, extract (if using), and glucose to a scald. Remove from heat and allow to steep for 5 minutes.

Pour cream mix over white chocolate and butter, and let sit for 5 minutes. Mix until smooth, then strain through a fine-mesh.

Peanut Butter Filling:

420 g Milk Chocolate
150 g Peanut Butter
45 ml Vegetable Oil

Melt the milk chocolate in a metal bowl over a double boiler. Add the vegetable oil and peanut butter, and stir until combined.

Making the cups:
Each of the above recipes will yield around 80 chocolates. You will need:

Bonbon cups (80+ pieces)
700 g Chocolate (Dark Chocolate for mint cups, Milk Chocolate for PB Cups)

Pre-crystallize the chocolate, and keep a pot of water just steaming on the burner to reheat the chocolate as necessary.

Assembling:
Prepare the cups for filling: Pipe pre-crystallized chocolate into 4 or 5 bonbon cups, until 3/4 full. Get your partner to gently flip the cups onto a wire rack, over your bowl of chocolate. Let them empty out, and give the rack a good few taps. Flip them right-side up to set.

Fill the cups: Pipe the filling (mint ganache, peanut butter, etc) into each cup, leaving at least 1/8" for covering/ sealing. Allow the filling to form a skin before proceeding (pop them into the fridge for a few minutes if necessary).

Sealing the cups: Pipe pre-crystallized chocolate over the filling. Work from the outer edges inward, in a spiral, so that the filling doesn't ooze up (this takes a bit of practice). Make sure not to leave any gaps, or the filling will ooze through. Tap the cup against the table a few times to smooth out the surface. Garnish, and let them set at room temperature.

English Toffee

This is an easy and addictive bark, of crispy caramel toffee, sandwiched in dark chocolate and garnished with chopped almonds. Stored in an airtight container in a cool, dry place, it will keep for up to two months.

• 454 g Butter (1 lb!)
• 125 g Water
• 60 g Corn Syrup
• 600 g Sugar
• 5 g Salt
• 15 ml Vanilla Extract

• 600 g Dark Chocolate
• 220 g Whole almonds, toasted and coarsely chopped
  

Toffee:
In a pot, melt the butter, water, and corn syrup. Stir in the sugar and salt until combined, then refrain from stirring again.

Turn heat to medium-high for a rolling bubbly boil. Once some colour has developed, gradually lower the heat while continuing to cook. The aim is to achieve a bit more than firm-ball candy. Test by dropping some into cold water to cool, then feel and taste. It is ready when it no longer sticks to your teeth - you should be able to speak without your teeth getting glued together. As a crude guideline this will be around 155C, but it's best to do by feel.

Off heat, add the vanilla - it will sizzle and spit - and swirl to mix it in.

Immediately pour the hot toffee onto a flat parchment-lined sheet pan. Cover with another piece of parchment, and use an offset spatula (or rolling pin) to spread into a thin, even layer (about 1/8" thick). Let it set at room temperature.

Chocolate Shell:
Pre-crystallize the dark chocolate.

Blot toffee with paper towels to remove any excess oil on the surface.

Lightly scrape/ scratch the surface with a knife, to help the chocolate adhere.

Spread half of the tempered chocolate onto the toffee with an offset spatula and sprinkle with half of the almonds.

When set, flip the toffee (using a second sheet pan) and repeat on the other side.

Chocolate Mousse Cups

These are elegant and rich, perfect for a dinner party. They can be prepared ahead of time and left in the fridge for up to 3 days.

This Chocolate Mousse recipe is excellent - the best I've ever made - and could definitely stand its own:

• 4 Gelatin sheets (approx 3"x12" each)
• 100 g Water
• 1 L 35% Cream
• 500 g Dark Chocolate
• 6 Egg Yolks
• 100 g Sugar
• pinch Salt

1. Mix gelatin and water in a metal bowl, and set aside.
2. Whip the cream to the soft peak stage, and set aside.
3. Melt the chocolate over a double boiler until completely melted - no need to pre-crystallize for this recipe. Set aside.
4. Mix egg yolks and sugar in a large metal bowl, and whisk continuously over a rolling double boiler until the thick ribbon stage has been achieved: the ribbons should last a few seconds before recombining. Remove from heat.
5. Heat the gelatin over the double boiler for a few seconds, and stir to dissolve.
6. Whisk gelatin into eggs.
7. Whisk chocolate into the egg/ gelatin mix. It will seize up and get stiff.
8. In batches, fold the whipped cream into the chocolate/ egg/ gelatin mix.
9. Put the mousse aside to set (at room temperature, if piping into cups - otherwise in fridge).

Chocolate Cups:
It's important to get the right balloons for making these cups: you want natural rubber latex water balloons ("Unique" brand is best). These are the right size, peel easily from the chocolate, and hold together in one piece.

• 500 g Dark Chocolate
• 300 g Milk Chocolate

1. Inflate 30 balloons, they should be the same size.
2. Pre-crystallize both chocolates so that they are ready to use at the same time.
3. Fill a large piping cone with dark chocolate. Place the milk chocolate into a narrow but tall bowl. Pipe a cross pattern onto the milk chocolate.
4. Dip each balloon into the chocolate, and let it float back up. Bounce the balloon gently (holding above the knot) to shake off excess, turn upside-down to prevent drip, and gently set down onto parchment-lined trays. To get beautiful tulip cups, press the balloon into the chocolate for a shallow base, then tilt 4 perpendicular ways to create 4 flowery sides.
5. When the chocolate has completely set, gently let the air out of the balloons. Use a blunt tool to bush gently on the chocolate cups while pulling the balloon out (your fingers will melt the chocolate).

Frangelico Truffles

These are delicious little chocolate hazelnut truffles, made by filling store-bough shells with a milk chocolate ganache, and coating them with chopped hazelnut.

• 150 ml 35% cream
• 25 g Glucose Syrup
• 220 g Milk Chocolate
• 80 g Hazelnut Praline Paste (can be hard to find)
  
• 15 ml Frangelico (hazelnut liquor)
  

• 50 pieces Milk Chocolate Truffle Shells

• 400 g Milk Chocolate for dipping

• 400 g Whole Hazelnuts - toasted, skinned, and chopped coarsely in processor

1. Place the praline paste and milk chocolate in a bowl.
2. In a pot, bring cream and glucose to boil.
3. Pour boiling cream over chocolate and praline and allow to sit for 2 to 5 minutes.
4. Gently stir until all ingredients are well combined, using a double-boiler to help it along as necessary. Add frangelico.
5. Allow mixture to cool to working temperature - 29 degrees C - then pipe into shells. Fill to just below the shells' inner surface near the top, to leave room for capping.
6. Once set, cap the shells with pre-crystallized milk chocolate, using a little extra chocolate to give it complete roundness.
7. Coat the shells in milk chocolate by placing some chocolate on your hand, then rolling 3 or 4 truffles between both hands. You want a thin, even coating. Now gently roll those 3 or 4 truffles in chopped hazelnuts. Shake off excess hazelnut, and place on parchment paper to set.

Store at room temperature. Keeps for 3 weeks.

Cappuccino Truffles

These are beautiful and delicious little chocolate truffles, made by filling store-bough shells with a dark chocolate ganache, and coating them with a cocoa-cinnamon powder.

• 200 ml 35% cream
• 5 g (1 tsp) Instant Espresso Powder
• 30 g Glucose Syrup
• 200 g Dark Chocolate
• 2 g (1/2 tsp) Ground Cinnamon

• 50 pieces Dark Chocolate Truffle Shells

• 400 g Dark Chocolate for dipping

• 600 g Cocoa
• 500 g Icing Sugar
• 30 g Cinnamo

1. In a pot, combine the cream, espresso, and glucose. Bring to a boil.
2. Pour cream mixture onto dark chocolate, and allow to sit for 2 to 5 minutes.
3. Gently stir until all ingredients are well combined, then stir in cinnamon.
4. Allow mixture to cool to working temperature - 32 degrees C - then pipe into shells. Fill to just below the shells' inner surface near the top, to leave room for capping.
5. Once set, cap the shells with pre-crystallized dark chocolate, using a little extra chocolate to give it complete roundness.
6. Coat the shells in dark chocolate by placing some chocolate on your hand, then rolling 3 or 4 truffles between both hands. You want a thin, even coating. Now roll those 3 or 4 truffles in a mixture of icing sugar, cocoa, and cinnamon. Shake off excess powder, and place on parchment paper to set.

Store at room temperature. Keeps for 3 weeks.

Triple Chocolate Biscotti

This is the Chunks Ahoy of the biscotti world.

For an even more choaclatey biscotti, substitute 80g of flour with cocoa powder.

650 g All-Purpose Flour
25 g Baking Powder
300 g Butter
5 Eggs
15 ml Vanilla
550 g Brown Sugar
100 g Pecans, toasted and chopped
250 g Milk Chocolate, chopped coarsely
250 g Dark Chocolate, chopped coarsely

600g Dark Chocolate for dipping
200 g White Chocolate for drizzling

1. In the bowl mixer, with a paddle, combine flour and baking powder.
2. Cut the butter into the flour to get a coarsely crumbly consistency.
3. In a separate bowl, whisk together the eggs and vanilla.
4. Add the brown sugar, pecans, milk chocolate, dark chocolate, and egg mix. Mix just until dough has formed. Place onto flour-dusted work surface.
5. Divide the dough into 2 pieces and shape into logs, approximately 24" in length. Transfer to cookie sheet - make sure there's a lot of room between the 2 logs, because THEY GROW A LOT. Press down on the logs.
6. Bake at 350F, approximately 20-35 minutes (rotate after 15 minutes) until completely baked and golden.
7. Allow the logs to cool enough to handle (can be done in a fridge/ freezer) and slice with a serrated knife into 3/4 inch thick biscotti.
8. Dry biscotti in 300F oven for 15 minutes. Set aside to cool.
9. Meanwhile, temper the dark chocolate and white chocolate.
9. When biscotti has cooled completely, dip in dark chocolate and drizzle with white chocolate.

Chocolate Bark

This cranberry-almond chocolate bark is easy and excellent.

• 250 g Whole Almonds
• 15 ml Triple Sec (orange Liquor)
• 20 g Sugar
• 200 g Dried Cranberries
• 500 g Dark Chocolate

1. In a bowl, toss almonds with triple sec and sugar. Toast at 350F until nuts are caramelized, 5 to 10 minutes.
2. RESERVE approximately 1/4 of the almonds and cranberries to garnish the bark.
3. In a bowl, combine almonds, cranberries, and tempered dark chocolate.
4. Spread the mixture onto a parchment-lined tray in a single layer.
5. Sprinkle reserved almonds and cranberries and press them gently before chocolate sets
6. Allow bark to set at room temperature, and break into pieces.

Chocolate Hazelnut Rocher

This is a relatively simple and tasty treat, much like Ferraro Rocher.

• 100 g Slivered Almonds
• 10 ml Egg White
• 15 g Sugar
• 100 g Feuilletine (or frosted flakes)
• 100 g Hazelnuts
• 400 g Dark Chocolate (couverture)

1. In a bowl, toss together almonds, egg white, sugar, and a pinch of salt. Spread onto parchment-lined tray and toast at 350F for approximately 4 to 7 minutes.
2. Toast the hazelnuts for 5-8 minutes. Rub them in a towel to remove skins, then crush them coarsely with the bottom of a pot or pan.
3. In a bowl, combine almonds, hazelnuts, and feuilletine (or frosted flakes).
4. Gently fold in the pre-crystallized (tempered) chocolate
5. Quickly spoon the mixture onto a parchment-lined tray and allow to set at room temperature.

Chocolate Ganache Layered Cake

Cake:
A moist and fluffy recipe for chocolate cake that works well for cupcakes.

• 200 g All-Purpose Flour
• 122 g Cocoa Powder
• 6 g Baking Soda
• 7 g Baking Powder
• 360 g Sugar
• 2.5 g Salt
• 1.5 Eggs
• 180 ml Milk
• 95 ml Vegetable Oil
• 7 ml Vanilla
• 185 ml Boiling Water

1. Sift the flour, cocoa, baking soda, and baking powder into a bowl. Mix in the sugar and salt.
2. Make a well in the centre of the dry ingredients and add the eggs, milk, oil, and vanilla.
3. Stir ingredients together with a whisk, gradually adding the dry ingredients to the wet. Batter will be thick.
4. Add the boiling water and stir just until homogenous - don't over-mix. This is a very fluid/ wet batter.
5. Divide the batter into two 6" cake tins (lined on the bottom with parchment paper, greased on the sides).
6. Bake at 350F (325F in convection oven) for 20 to 30 minutes.
7. Remove the cakes by cutting around the edges and turning over the pans.

Ganache:
The ganache used for this cake is a standard basic ganache used by many kitchens. Many different flavorings or liquors may be added to it (after step 4). The cream may also be infused with any number of things: teas, flowers, herbs, etc. This ganache has many uses such as: a centre for truffles, fillings in cake, or as a glaze. The addition of glucose helps to increase shelf life and to prevent the sugar in the chocolate from crystallizing, keeping the ganache creamy for longer.

• 500 g Dark Chocolate (54% = couverture)
• 500 ml 35% Cream
• 50 g Glucose

1. Place the chocolate into a large bowl
2. Bring the cream and glucose to a full boil
3. Pour the boiling cream over the chocolate and let sit for 3-5 minutes without disturbing it.
4. With a whisk, gently stir the mixture until all of the chocolate has melted and the ganache is smooth and creamy.
5. Pour the ganache onto a plastic-covered tray and let it cool (in fridge) to room room temperature. Squeeze it into a bowl and use it immediately (before it cools and sets).

Assembly:
1. Cut the crunchy rounded top of the cake off with a large serrated knife and discard (or eat).
2. Fill the layers with cool, but not set, ganache.
3. Cover the top and sides with ganache, working quickly so that it doesn't set.
4. Heat the leftover ganache on a double-boiler and drizzle on top as a glaze.