*Note: I like to use a vanilla pod for the white chocolate ganache as it adds a strong depth of flavour, but you can use 1 teaspoon vanilla bean paste instead. You can also skip the vanilla element entirely, if you prefer.

To make the white chocolate ganache, pour the cream into a saucepan. Cut the vanilla pod lengthways in half and scrape out the seeds. Add both the seeds and pod itself to the cream. Place the pan over a medium heat and bring the cream to a simmer. Cover, remove from the heat and set aside for 30–60 minutes to infuse.

Put the gelatine, if using, in a small bowl and cover with ice-cold water. Set aside for 5 minutes.

Place the pan back on the heat. Add the chocolate to a large heatproof jug and melt in a microwave or bain-marie (see below). Once at temperature, remove the pan from the heat and remove the vanilla pod, if using.

Remove the gelatine from the water, squeeze to remove as much liquid as possible, add to the cream and stir to combine. Pour a third of the cream over the chocolate, stirring well to combine. Add the remaining cream in two additions, stirring well to form a silky, smooth ganache, then, using a stick blender, give the mixture a brief blend to ensure the ganache is thoroughly emulsified.

Cover the surface with cling film (plastic wrap) to prevent a skin from forming and refrigerate for at least 4 hours before using.

To use, scrape the ganache into a large bowl and whisk until the desired texture. As the chocolate thickens the cream, this will be a very quick process, so, to ensure the best texture, it is better to whisk by hand, rather than use an electric mixer.

Once refrigerated, but before whipping, the ganache can be stored for 2–3 days. Once whipped, use immediately.

* Try this ganache on Edd Kimber’s Chocolate Layer Cake.

Melting chocolate: Bain-marie

Finely chop the chocolate to ensure even melting.

Stir often to ensure even melting.

Keep both the water level and the heat low. The water should never be allowed to touch the bowl and the heat should similarly be kept low, so the chocolate doesn’t become too hot.

Wipe the bottom of the bowl with a towel once the chocolate is melted, to remove the risk of water contaminating the melted chocolate.

Melting chocolate: Microwave

Use short bursts of heat; microwaves are powerful machines, so to prevent scorching or burning, never heat the chocolate for more than 30 seconds at a time.

If your microwave allows you to, select a lower wattage. It’s better to go a little slower than to risk scorching your chocolate.

To ensure an even melt and to prevent the chocolate overheating, make sure you give it a stir between each burst of heat, even if it doesn’t seem to have melted at first.

WHAT TO DO IF YOUR CHOCOLATE SEIZES: Sometimes, a glossy bowl of melted chocolate can quickly seize into a grainy mess. An absolute nightmare! This is usually because of the addition of a small amount of liquid, although it can also occur when the chocolate has been overheated. Whilst you can’t rewind the problem, you can still use the seized chocolate, just not as you intended. To rescue it, a hot liquid (such as water or cream) needs to be added, a little at a time, until the mixture is smooth. I tend to use this rescued chocolate to make a sauce or glaze.