Chocolate Ganache ~ How to make Chocolate Ganache

A rich and exotic mixture of cream and chocolate.



Ganache is a rich and exotic mixture of cream & chocolate which has taken a very special place in the pastry kitchen. When barely warm and liquid, ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into chocolate truffles

It is easy to make but very tricky to handle its consistency for different uses. Scroll down below and read carefully how to get desired consistency of ganache for your dessert requirement.


Ingredients:

Semi Sweet / Dark chocolate -  (should have more than 60-70% cocoa)
Heavy Cream -  (35-40% fat content)
Butter

Method:

  1. Heat the cream in a sauce pan and bring it boil on medium to high heat.
  2. In a other heatprrof bowl break the chocolate in small pieces.
  3. Pour boiling cream over chocolates. Let it stand for few minutes until chocolates start to soften.
  4. Add butter and flavours if using.
  5. Whisk mixture until smooth.
  6. Ganache is ready. Use it as required.

Ratio, Consistency and Uses:

  1. Glaze : For a pourable glaze that sets up soft and shiny, use equal parts chocolate and cream. Some people like to add a little bit of corn syrup or butter to enhance the shine. This glaze is best for glazing your cakes, or chocolate coated fruits (dip in fruits in ganache and let them set) or to coat cake pops. This can be used when it is warm.
  2. Filling / Frosting: Once the glazing ganache set up at room temperature it is best to use for filling up layered cake or dessert and frosting the cake.
  3. Truffle : Mix chocolate and cream in a ratio of 3 parts chocolate to 1 part cream. This will create a firm-textured ganache that can hold its shape n formed into chocolate truffles
Flavours:

  1. Butter and corn syrup used to make it more shiny.
  2. Vanilla or any kind of extract can be added to enhance its flavour.
  3. Flavoured liquor can also be used for to get your favourite flavour in your dessert.
  4. small amount of Coffee or orange can give it very strong flavour and radically change its original flavour.
  5. White or milk chocolate can be substituted with dark chocolate to get white ganache.

Notes:

  1. When it is warm it is liquid. The longer you allow the ganache to set up, the thicker it becomes. Soon it will become very thick and harden. Its consistency depends on its temperature (Set up time) as well as quality and chocolate to cream ratio.
  2. As it cools, the ganache will become more stiff, but it can easily be reheated, if needed.
  3. Occasionally you might encounter a dry-looking or even cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils might separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. You can still use it as truffles, whipped filling or simply melt it and spoon into a glass of warm milk for a delicious cup of hot chocolate. 
  4. Keeping your ganache straight to the refrigerator after mixing can also cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. It's best to allow it to cool at room temperature before transferring it to the fridge.

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