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Chop your chocolate finely to ensure even pieces and even melting
Heat your cream just until steaming, being careful not to boil as it can scorch and ruin the emulsion
Pour the hot cream over chocolate and let the heat sit for 1-2 minutes before mixing
Start mixing from the center to create a smooth, elastic core before widening out
Use a spatula instead of a whisk at first to minimize air and create smoother ganache
Keep your ratios right: 1:1 for glaze, 2:1 for truffles, adjusting with purpose as needed
Add butter for shine to take the ganache from good to bakery-level glossy
Infuse the cream with desired flavors such as smoke, coffee, spices, or herbs instead of adding liquid later
If ganache breaks, warm it gently and whisk in a splash of warm cream or milk to fix it
Let ganache set at room temperature rather than in the fridge to preserve texture and flavor