Art Pollard, owner of Amano Artisan Chocolate in Orem, along with Mosi Oteo, owner of Oteo restaurant in Lindon share a love of chocolate. Mosi often uses Art's chocolate in his restaurant menu and Art often brings Mosi his latest creation for tasting. They show us how to make a holiday classic that can be used in a million different ways: ganache.
Chocolate Ganache
4 egg yolks
1 1/4 C heavy cream
1/2 C sugar
Amano Chocolate Ocumare (shaved with a microplane)
You can find more information about Amano Artisan Chocolate hereand Oteo restaurant here.
