Chocolate Ganache Glaze, Sweetened with Monk Fruit

Method

1. Melt 45g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 15g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
2. Heat 60ml of whipping cream with 7g of butter over low heat until just hot, without letting it boil.
3. Turn off the heat, lift the pot of cream and butter off the stove, and pour the chocolate in.
4. Stir gently, then wait a few minutes for the chocolate to melt fully into the cream.
5. Add 3ml of rum, stir again until the mixture is smooth and even, and let it cool before using.

Tips

• Whipping cream needs 30 percent fat or higher, ideally 35 to 40 percent.
• Heat the cream only to the point of light steaming, because cream that boils splits the ganache easily.
• Stir in small circles from the middle outwards, since wild stirring works air bubbles into the ganache.
• Let the ganache cool to around 32 to 35 degrees C before pouring it over the cake, and the surface comes out glossy and level.
• Ganache that thickens too far softens again over a pot of hot water for a few seconds, then pours on.