SHOPPING LIST: Cooking Skills: Chocolate 1, Chapter 3 (Ganache)

Dark chocolate (about 70%), whole milk, double cream, caster sugar, salt, vanilla extract, golden syrup, butter, a heatproof bowl or jug, a small pan, a whisk and an electric whisk (for the whipped ganache).

Rich hot chocolate (1 mug)
[ ] 60 g dark chocolate (about 70%), finely chopped
[ ] 250 ml whole milk
[ ] 1 tsp caster sugar, or to taste
[ ] 1 pinch salt

Pourable ganache (6 portions)
[ ] 150 g dark chocolate (about 70%), finely chopped
[ ] 150 ml double cream
[ ] 1 tsp vanilla extract

Whipped ganache (8 portions)
[ ] 150 g dark chocolate (about 70%), finely chopped
[ ] 300 ml double cream
[ ] 1 tsp vanilla extract

Ganache glaze (one 20 cm cake)
[ ] 150 g dark chocolate (about 70%), finely chopped
[ ] 150 ml double cream
[ ] 1 tbsp golden syrup (for shine)
[ ] 15 g butter, at room temperature

For the experiments
[ ] Extra chocolate and cream
[ ] A thermometer (optional)