- Pour the gelatin with cold water, and let it swell.
- Melt the cocoa butter, and cool it to 113F (45C). Pour it over the chocolate.
- Combine the cream, syrup and paste. Heat until hot, and pour over the chocolate and cocoa butter.
- Dissolve the gelatin, and also pour into the chocolate mixture. Wait for the chocolate to melt.
- Mash the mass with a blender, cover it with cling film in contact, and let it stabilize in the fridge for 8-10 hours.
- Whip the ganache to stiff peaks before use.