Dark Chocolate & Cherry Ganache Bars

​

A gourmet fusion and intense.

This intense dark chocolate, paired with a slightly tangy cherry heart, offers a result of great finesse. It is the secret of a perfect balance: the bitterness of the dark cocoa highlights the sweetness of the fruit without ever over-saturating the palate with sugar. A refined treat, ideal for a coffee ritual or as a thoughtful gift in a beautiful artisanal box.

​

Ingredients

​

• 200g Dark chocolate (70–75% cocoa)

• Glacé cherries (candied cherries)

• 60ml Double cream (heavy cream)

• 10g Butter

• Optional: 1 tsp Kirsch or a few crushed coffee beans

​

Method

​

1. Prepare the fruit: Cut the candied cherries in half.

2. The ganache: Heat the cream in a bain-marie with the chocolate and butter. Stir gently until you reach a smooth and glossy texture.

3. The assembly: Spread the ganache onto a tray or square mould lined with baking paper.

4. Layering: Arrange the cherry halves harmoniously on top of the ganache, keeping in mind the future square cuts.

5. Finishing: Place in the fridge until completely set, then cut into elegant, even squares.