Ganache Toooo Sweet -Help Please

Baking By iris219 Updated 23 Feb 2010 , 7:11pm by m1m

iris219 Posted 19 Feb 2010 , 12:48am
post #1 of 12

I made ganache using the recipe from the planet cake book. But it came out extremely too sweet. So I tried to add salt to it but still it will not tone down. I could not find white chocolate so I used the white chocolate candy melts instead. Could this have been the problem?

Any help on this would be greatly appreciated. Thank you.

11 replies
mcaulir Posted 19 Feb 2010 , 1:01am
post #2 of 12

Ganache is just really sweet. Yum for me!

Deb_ Posted 19 Feb 2010 , 1:11am
post #3 of 12
Quote:
Originally Posted by iris219

I made ganache using the recipe from the planet cake book. But it came out extremely too sweet. So I tried to add salt to it but still it will not tone down. I could not find white chocolate so I used the white chocolate candy melts instead. Could this have been the problem?

Any help on this would be greatly appreciated. Thank you.




Yes that is definitely the problem. Those candy melts are not chocolate at all, they're very sweet.

cakesrock Posted 19 Feb 2010 , 2:49pm
post #4 of 12

Yes, the candy melts would be the problem. But if you do like it less sweet, try semi-sweet chocolate. I like things less sweet and I found the ganache was just right using regular chocolate.

patticakesnc Posted 19 Feb 2010 , 3:05pm
post #5 of 12

The candy melts made it too sweet. I made some for my son's cake the other day. He was determined he wanted milk chocolate. I tried to explain that you want a less sweet chocolate on a cake since you already have so much sweet. Don't get me wrong, it is good, but boy is it SWEET.

sadsmile Posted 19 Feb 2010 , 3:24pm
post #6 of 12

Next time you make it use an ounce less of the melts and use an ounce of just pure LorAnn cocoa butter. White chocolate is essentially cocoa butter, cream and sugar. But adding more cream would mess with you ratio unless you added chef quality milk powder- which would also help tone down the sweet and give it more body and a more full flavor.

iris219 Posted 19 Feb 2010 , 8:40pm
post #7 of 12

I was thinking of trying out regular chocolate and then cover with buttercream frosting. Do you think the chocolate will show up under the butter cream?

I went to my local supermarket and they had "premium" white chocolate from Hersey. Didn't get it yet wanted to try another supermarket for the white chocolate bark. If not will have to try "sadsmile" advise to use an ounce less of melts.

Rusti Posted 19 Feb 2010 , 8:58pm
post #8 of 12

I use dark chocolate, perfect.

summerki Posted 23 Feb 2010 , 6:37pm
post #9 of 12

I have been making ganache lately with cream cheese instead of the cream. It seems to tone down some of the sweetness but it will give you a cream cheese flavor. It's great if you like that but not if you don't like or want to taste cream cheese.

m1m Posted 23 Feb 2010 , 6:59pm
post #10 of 12

Has anyone tried bitterseet chocolate?

MikeRowesHunny Posted 23 Feb 2010 , 7:06pm
post #11 of 12
Quote:
Originally Posted by m1m

Has anyone tried bitterseet chocolate?




I made some last weekend to put on cupcakes (72% cocoa solids chocolate). It was too bitter. I used the weight for weight ratio for whipping and piping and it went solid really fast. Better off sticking with a 65% maximum dark chocolate IMO. My Callebaut covature dark choc is 60% (I think), and that's perfect to my mind.

m1m Posted 23 Feb 2010 , 7:11pm
post #12 of 12

Thanks MikeRowesHunny. icon_smile.gif

Also, I meant to say Bittersweet, not bitterseet.

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