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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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 Posted:
Tue Sep 02, 2008 8:32 am |
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i did a milk chocolate cake then filled and covered with dark chocolate ganache... but when added the cream, its not dark anymore 
does anyone have an explanation on this... was not able to get a pic of that cake, it was a gift for my DH officemate... |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 02, 2008 9:55 am |
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anyone? please  |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Tue Sep 02, 2008 11:38 am |
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Well... yes the white cream will make it lighter. Compare it to milk chocolate ganache and you will see the difference again. I guess the only other option would be to make it with water. |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 02, 2008 6:21 pm |
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so how i need to lessen the cream? i thought the water will ruin the ganache?
how did others make dark colored ganache? did they just use corn syrup/glocuse or even butter? i'm so desperate... please help! |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Tue Sep 02, 2008 6:51 pm |
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What is your recipe? Lessening the cream will effect the consistency of the ganache. You cannot add a small amount of any liquid to melted chocolate or it will seize. Add a lot of any liquid and you will have ganache. Water+ choc, booze+choc, or butter+choc will give you very dark results but you cannot sub them out one for one, you need to adjust the recipe. |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 02, 2008 9:09 pm |
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| KoryAK wrote: | | What is your recipe? Lessening the cream will effect the consistency of the ganache. You cannot add a small amount of any liquid to melted chocolate or it will seize. Add a lot of any liquid and you will have ganache. Water+ choc, booze+choc, or butter+choc will give you very dark results but you cannot sub them out one for one, you need to adjust the recipe. |
1:1 cream and dark chocolate. so what adjustment do i need to have a darker ganache...[/quote] |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Tue Sep 02, 2008 9:42 pm |
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Thats the recipe I use too. Its plenty dark enough for me. For a water based, I'd start maybe 2 parts chocolate to 1 part water. Let it sit overnight then see how the consistency is. You may need to adjust it. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4239
Location: Southern New Hampshire
Birthday: Oct 28
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Tue Sep 02, 2008 10:02 pm |
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I do a 1:1 cream and chocolate and it's plenty dark for me too.
What are your exact measurements and what are you using to measure?
I use 8 oz (by weight) of dark chocolate to 1 cup of heavy cream. |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 02, 2008 10:25 pm |
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pretty the same with your measurements jeanne... maybe i'm using a low cocoa % chocolate... it pretty cheap on craft store where i bought it and they say it is imported though its pre-packed so i cant really tell... do you think i need to change the chocolate i am using? what brands are giving you dark chocolate color even after adding the cream? is tablea chocolate can be used for ganache also?
what do you mean by water based ganache KoryAK? you use boiled plain water with your ganache? sorry for my ignorance, all i know about ganache it is made of chocolate and cream then you add butter or corn syrup/glucose to have shiny ganache... |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1135
Location: Pinas!
Birthday: Oct 08
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Wed Sep 03, 2008 12:22 am |
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this might be a stupid question but are you using dark chocolate? i use a local brand of dark chocolate and it's quite dark, almost black when i use it for ganache. |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1749
Location: Sunny Southern California
Birthday: May 01
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Wed Sep 03, 2008 12:33 am |
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I do wonder, when you say you got the choc from the craft store, is it real chocolate or is it candy melts? It's not so much the brand as the % of cocoa solids in your chocolate. I use anywhere from 65-70% dark chocolate for my ganache and it's definitely dark, if you want to peek in my gallery there is a cake w/two snowmen which is iced in whipped chocolate ganache--even the whipping didn't lighten it too much. Also the one w/the diaper caddy basket is whipped ganache too. |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1135
Location: Pinas!
Birthday: Oct 08
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Wed Sep 03, 2008 1:16 am |
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all this talk of ganache... not helping with my diet at all. |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4239
Location: Southern New Hampshire
Birthday: Oct 28
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Wed Sep 03, 2008 6:30 am |
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Cake_Princess
Forum SuperStar!
Joined: Nov 01, 2004
Posts: 2122
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Wed Sep 03, 2008 8:08 am |
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| KoryAK wrote: | | Well... yes the white cream will make it lighter. Compare it to milk chocolate ganache and you will see the difference again. I guess the only other option would be to make it with water. |
I don't think it would be a ganache if it's made with water. |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Fri Sep 05, 2008 7:15 am |
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i am really happy to have helpful CCers around 
