Ruby Chocolate Ganache

Pour the 50 g of cream and the honey in a saucepan.

Heat until it boils. Stop heating immediately.

Add the ruby chocolate, leave 1 or 2 minutes.

When the chocolate is melted, mix.

Add the 150 g of cream, mix again until smooth and homogeneous.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for the night (or at least 4 hours).

The next day, place the bowl and whisk in your freezer for a few minutes.

When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.

Garnish immediately your cake, number cake, ...