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Instructions
Place finely chopped Valrhona Guanaja Dark Chocolate in a heatproof bowl.
In a saucepan, heat Heavy Cream over medium heat until it just begins to simmer. Do not boil.
Pour hot cream over the chocolate and let sit for 1 minute to soften the chocolate.
Gently whisk the mixture, starting from the center, until smooth and glossy. This creates the ganache.
Let the ganache cool to room temperature, stirring occasionally. This will take about 30-45 minutes.
Once cooled, beat in cold, cubed Unsalted Butter until fully incorporated and the frosting is light and fluffy.
Stir in Vanilla Bean Paste and Fleur de Sel. Beat for another minute until smooth.
