Chocolate Ganache ...i'm Sorry

Decorating By Clovers Updated 16 Jul 2009 , 7:02pm by Mike1394

Clovers Posted 16 Jul 2009 , 1:45pm
post #1 of 14

I know it's got to be posted a million times, but I can't find the post I read yesterday explaining how to make ganache.

I remember some parts but not all of it.. can someone repost how to make chocolate ganache as well as the ingredient amounts? Thank you!

13 replies
Rylan Posted 16 Jul 2009 , 1:56pm
post #2 of 14

2:1 ratio of chocolate and heavy whipping cream.

If you are using white chocolate, use 3:1 ratio.

Clovers Posted 16 Jul 2009 , 2:02pm
post #3 of 14

Thanks for the ratio... so what do I do?

I vaguely remember that I measure out the chocolate, set it aside, and I know I pour the cream over the chocolate, let it stand for two minutes and then stir it, but how long do I warm the cream before then? To a boil, just til it's hot? And once it's incorporated with the chocolate, then what?

Rylan Posted 16 Jul 2009 , 2:21pm
post #4 of 14

Don't forget to always measure by weight.

I let my cream boil on low heat. Once I feel like its ready, I turn the stove off and pour the chocolate on the pot. After a minute or so, I stir it until everything is incorporated.

I then usually transfer it to a glass bowl.

I let it sit until it cools off and settles (it will thicken). When I am in a rush, I pop it the fridge after it has cooled so that it thickens/hardens. It does get hard and all I do is put it in the microwave until thick peanut butter consistency and then apply it to the cake.

thecarouselcloset Posted 16 Jul 2009 , 2:26pm
post #5 of 14

So is it ok to fill with ganache as well. Also for the white do you use the vanilla bark?

Rylan Posted 16 Jul 2009 , 2:37pm
post #7 of 14

You can fill a cake with whipped ganache if you'd like. Just whip the ganache you have. I don't think vanilla bark is recommended. Just use white chocolate bars/chips.

ibmoser Posted 16 Jul 2009 , 3:44pm
post #8 of 14

I will add that block or bar chocolate should be chopped into small, semi-uniform-sized pieces so that it will melt more quickly and evenly in the hot cream thumbs_up.gif

Clovers Posted 16 Jul 2009 , 4:28pm
post #9 of 14

I've never measured anything by weight and I don't have a scale.. is there a way around this?

Peridot Posted 16 Jul 2009 , 4:36pm
post #10 of 14

What makes the best choco ganache - choco bars or choco chips?

Peridot Posted 16 Jul 2009 , 4:38pm
post #11 of 14

What makes the best choco ganache - choco bars or choco chips?

Peridot Posted 16 Jul 2009 , 4:40pm
post #12 of 14

What makes the best choco ganache - choco bars or choco chips?

idgalpal Posted 16 Jul 2009 , 6:32pm
post #13 of 14

I always use bars and it turns out great. I 've never used chips.

Mike1394 Posted 16 Jul 2009 , 7:02pm
post #14 of 14
Quote:
Originally Posted by Peridot

What makes the best choco ganache - choco bars or choco chips?




Doesn't matter, it depends on what kind of chocolate. The better the chocolate the better the ganache.

Mike

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