Ganache Bars on a Crumb Base

👨‍🍳 Method

For the Crumb Crust

1. 1
   Line a loaf pan with parchment paper, so the paper sticks up over the edges.

   Loaf panParchment paper
2. 2
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
3. 3
   Add the butter (melted) and mix well.
4. 4
   Press the mixture into the bottom of the lined pan and chill 30 minutes.

   Refrigerator

For the Ganache

1. 5
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
2. 6
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
3. 7
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

To assemble

1. 8
   Pour the ganache over the base, smooth the top and chill for at least 4 hours, until completely firm.

   Refrigerator
2. 9
   Make a white ganache the same way from the cream and the white chocolate. Pour it into a small lined pan in a 1 cm layer and freeze for 1 hour.

   StoveSmall saucepanBaking panParchment paperFreezer
3. 10
   Lift out the dark block by the paper and cut into bars 3 cm wide, with a knife dipped in hot water and wiped between cuts. Cut the white layer into long strips as well.

   Knife
4. 11
   Place each dark bar on a plate and lay a white strip diagonally on top.

   Plate