Never heard of it either Mandy. Knowing the spanish and their love for sweet things, it's probably got extra sugar in it or something, but I really don't know. Where did you hear about it?
It's a cake shop in Cape Town South Africa (you can see many of their cakes on flikr - Charley's Cake ANgels) and she makes spanish ganache (which she also claims is her own invention) so I was just curious to find out what would make it different from normal ganache :-)
mmm - looks like it might be her own invention. I googled it and could find nothing. Their cakes do look amazing though - I love the white chocolate textured ones. Let's see if someone else here knows about this stuff!
200 cc Cream
50 g glucose syrup [not corn syrup]*
200 g dark/black/bittersweet chocolate [>50% cocoa solids]
Cannot find one for white chocolate - reduce the amount of cream?
* some use a thick sugar syrup ..
Oh thankyou so much suziq - gonna try this weekend :-) I should imagine for the white you would use more chocolate, say 350g white :-)
Good ole' Suziq - she always comes up with a great answer, so thanks from me too!