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Five-minute Full GAPS cocoa ganache with a thick glossy spoonable texture

Five-Minute Cocoa Ganache for Full GAPS

A smooth later-Full-GAPS cocoa ganache made in five minutes with pure organic cocoa, a permitted melted fat, raw honey and mineral salt.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Dessert
Cuisine: French-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Ganache

Equipment

  • Dry glass or ceramic mixing bowl
  • Stainless-steel whisk
  • Dry measuring cups and spoons
  • Flexible scraper
  • Small stainless-steel or enameled saucepan if gentle melting is needed

Method
 

  1. Whisk the cocoa into the melted, partially cooled fat in a completely dry glass or ceramic bowl until smooth, with no dry cocoa pockets or pale fat streaks.
    Pure cocoa whisked into melted permitted fat until smooth with no dry pockets
  2. Add the raw honey and mineral salt. Whisk until the ganache is uniformly smooth and glossy and a broad whisk trail relaxes slowly.
    Raw honey and mineral salt whisked into cocoa ganache until uniformly smooth and glossy
  3. Use immediately as a spoonable ganache, spread it over a completely cooled dessert, or warm it gently only until it loosens into a thick drizzle. Do not simmer or add water.

Notes

  • This is the exact 2:2:1 cocoa-fat-honey formula. Keep it separate from coconut-milk ganache, equal-parts frosting and set-shell formulas.
  • Pure organic cocoa is an occasional later-Full-GAPS ingredient after digestive symptoms are gone.
  • Use raw honey. Maple syrup, monk-fruit sweetener, allulose and stevia are not substitutions on this card.
  • Keep every bowl and utensil dry; accidental water can tighten the ganache.

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