A Note From Guittard Chocolate Company Regarding Covid-19



100g  double cream
100g  Guittard 66% Chocolate Wafers
300g  unsalted butter at room temperature
150g  icing sugar
50g  Guittard Cocoa Powder


Melt chocolate over a ban marie, remove from heat and set
aside. Bring cream to a boil and then leave to cool for a couple of
minutes. Gradually stir cream into the chocolate and then leave
to set for 30 minutes

Cream butter and icing sugar until light and fluffy. Add in the
Guittard Cocoa Powder and then the genache mix until
combined. If the butter cream is too soft, place in the fridge
until firmer.