kimbordeaux Posted 8 Mar 2011 , 2:50am
post #1 of

I have asked for help on this subject a few times on here and have gotten plenty of feed back, thanks. Problem is I followed all the tips I was giving and I keep getting lumpy ganche.

I tried different ratios, 1:1, 2:1... Tried differnet melting and combining methods... melt chocolate in double broiler then add heated cream slowly to melted chocolate and stirring. And this way by heating cream and pouring over chips and letting sit for a couple of mins then stir until melted. Always still resulting in lumpy ganche!

Maybe its my ingredients? I use Nestle chocolate chips and heavy whipping cream. No water ever gets in my chocolate either. I've read every tip and recipe I can find on the net and watched every video I could find. Everyone makes it look so easy and their results are perfect!

The only other thing I can think of besides my ingredients is the weather. Has anyone in South Carolina (bad humidity) made ganche without lumps? Thanks for listening to me complain.

29 replies
Chellescakes Posted 8 Mar 2011 , 2:56am
post #2 of

it is the chocolate chips that is the problem , they are designed to keep their shape when baking so don't melt all that well.

I use a good quality eating chocolate myself. But if you change to choc melts instead of chops you should get a better result.

By the way I learnt that lesson the hard way

Coral3 Posted 8 Mar 2011 , 2:58am
post #3 of

I use the boil cream and pour over chocolate method. I'll often just slightly warm (but not melt) the bowl of chocolate in the microwave first, then pour the boiling cream over it, let it stand one minute then stir it smooth. Sometimes if that's not enough to melt all the little lumps I'll pop the whole lot in the microwave on Med-LOW just to warm it a bit more. I have noticed that the higher cocoa content chocolate (eg 70% cocoa) often leaves tiny lumps that never seem to melt though. Don't know hwy that is.

jade8 Posted 8 Mar 2011 , 3:05am
post #4 of

when you pour the cream over the chips try using an emersion(stick) blender to mix it. that should work out any lumps.

Kitagrl Posted 8 Mar 2011 , 3:06am
post #5 of

I agree with the poster who uses the microwave....

Boil the cream, and then stir it into your chocolate (I prefer Ghiradelli, I get mine at Sams) and it takes a good 4-5 minutes to whisk it in smooth.

After that, if you still find lumps, pop it into the microwave for 30 seconds at a time, and whisk again until its smooth.

sugarandstuff Posted 8 Mar 2011 , 3:22am
post #6 of

I think it's your Nestle Chips.....When I make ganache for filling I bring the cream to a boil, pour it over the CHOPPED chocolate (I use Dove or Ghiradelli) let sit for 15 minutes and then just occasionally whisk it as it's cooling - place plastic wrap on the bowl (flush to the ganache so no water builds up) put it in the fridge over night - the next morning I whip it in the mixer to desired consistency.. if you want a poured ganache, add 1 tbl of corn syrup after the 15 min melting process.

mcaulir Posted 8 Mar 2011 , 3:35am
post #7 of
Quote:
Originally Posted by Kitagrl

I agree with the poster who uses the microwave....

Boil the cream, and then stir it into your chocolate (I prefer Ghiradelli, I get mine at Sams) and it takes a good 4-5 minutes to whisk it in smooth.

After that, if you still find lumps, pop it into the microwave for 30 seconds at a time, and whisk again until its smooth.




I do the microwave thing as well, and it usually works fine. I have pretty high humidity here some days. I run it through a strainer as a last resort.

Kitagrl Posted 8 Mar 2011 , 3:39am
post #8 of

(Wanted to add....) I've found a few times that when I've had lumps, its because I was not patient enough for the chips to completely melt! Once the ganache "looked" smooth I thought I was done. The best way to check is lift the whisk up out of the ganache. If you can see ANY tiny lumps stuck to the whisk, keep stirring. The lumps really *should* go away if you are patient with stirring but like I said, if not, microwave.

sillywabbitz Posted 8 Mar 2011 , 3:45am
post #9 of

I use the Baker's choc squares and chop or grate the chocolate then add the cream. I have no luck with chips either.

cathyscakes Posted 8 Mar 2011 , 3:45am

Try chopping your chocolate chips in a food processer, and add the hot cream to that, and let it pulse a few times.

gbbaker Posted 8 Mar 2011 , 3:54am

Use a food processor, put your chopped chocolate and pulse it add your butter ,heat your cream to a boil with corn syrup(1 lb chocolate, 1 cup heavy cream,2 tbl butter and 2 tbl corn syrup)and add to chocolate and pulse to blend , also chocolate chips work a bit differently than couveture, I would try merckens monopol or a guittard semisweet.

ingy Posted 8 Mar 2011 , 3:56am

i bring my cream to a boil slowly, you also do not want a rapid boil then i take it off the heat and add bakers chocolate square that i have cut up, whisk until melted and let cool on the stove until just about room temp and put in the fridge overnite with no cover, it is perfect everytime. i use 1 box of the squares to about 2 cups of cream hope this helps!

Chonte Posted 8 Mar 2011 , 4:02am

i use chips, but i use Ghiradelli Chips, i boil the cream and pour it over the chocolate, never had an issue.

kimbordeaux Posted 8 Mar 2011 , 11:35am

I should have stated that when I melt the chips the chips are completely melted. I see no lumps. The cream is hot when I add it. That is what's confusing to me, everythings fine until I add cream. Heavy whipping cream is okay to use isn't it? I cannot find just heavy cream where I'm at. I guess I'll try Bakers chocolate today.

LisaPeps Posted 8 Mar 2011 , 11:49am

If the cream is too hot, you risk burning the chocolate. That is what it sounds like when you are explaining it. What I do is heat the cream in the microwave (I don't boil it at this stage) I then add the chocolate and stir it in, it will slightly melt. I then add the mixture to the microwave for 30 seconds at a time, stirring in between until it is all melted.

Melnick Posted 8 Mar 2011 , 11:50am

My guess is that you are over boiling the cream. You only want to just bring it to a rolling boil - you need to be standing there watching the whole time and as soon as it starts to boil, pull it off. I have over boiled the cream several times and the ganache is useless - it sort of curdles the way chocolate does when you get water in it. I also use pure cream. And I use Nestle choc melts or even just a block of eating choc.

ingy Posted 8 Mar 2011 , 2:08pm

heavy whipping cream is the right thing to use, i think by the sound of things that there maybe a difference in the temp of the choc chips and the cream, when i add the bakers choc squares they are not melted, they melt as i whisk them into the hot cream. hope this helps!

cakeandpartygirl Posted 8 Mar 2011 , 2:23pm
Quote:
Originally Posted by kimbordeaux

I should have stated that when I melt the chips the chips are completely melted. I see no lumps. The cream is hot when I add it. That is what's confusing to me, everythings fine until I add cream. Heavy whipping cream is okay to use isn't it? I cannot find just heavy cream where I'm at. I guess I'll try Bakers chocolate today.




Heavy whipping cream is ok to use.

mayo2222 Posted 8 Mar 2011 , 2:25pm
Quote:
Originally Posted by kimbordeaux

I should have stated that when I melt the chips the chips are completely melted. I see no lumps. The cream is hot when I add it. That is what's confusing to me, everythings fine until I add cream. Heavy whipping cream is okay to use isn't it? I cannot find just heavy cream where I'm at. I guess I'll try Bakers chocolate today.




One tip I have heard is to replace some of the heavy whipping cream with butter since heavy whipping cream doesn't have as much fat as heavy cream.

Also - remember that the ratios are based on weight and not volume.

DianeLM Posted 8 Mar 2011 , 3:31pm
Quote:
Quote:

I should have stated that when I melt the chips the chips are completely melted.




You are not supposed to melt the chocolate first. You pour the hot cream over unmelted chocolate chunks (or chips). The heat from the cream will melt the chocolate.

Unless I've misunderstood you, I think we may have figured out the problem. icon_smile.gif

aprilismaius Posted 8 Mar 2011 , 3:51pm

Unless I am reading this wrong, it sounds like your chocolate is seizing to me. After heating the cream, pour it into a heat proof bowl. THEN add the chopped chocolate or chocolate chips to the heated cream. Let it sit for a minute or so to melt, then begin stirring. It probably seems like a minor detail, but when I add the chocolate to the cream, rather than adding the cream to the chocolate, I never have a seizing problem.

texas_c Posted 10 Mar 2011 , 3:25pm

I am going to try the ganache today so I am glad I stumbled upon all these tips! My question is since there is cream in it, does it have to be refrigerated when using as a filling? I am using it in a fondant covered cake so what would be the best way to handle this and not mess up my fondant by refrigerating? How long can i let the ganache sit at room temp?

Thanks for the help!

FlourPots Posted 10 Mar 2011 , 4:02pm

I only use Nestle's chips, but I use the white ones...12oz. bag + 1/2 cup heavy cream.

I melt my chips completely in the mic, then add the almost boiled cream to it. The hot cream alone won't melt the chips.

When I tried using Nestle's regular chocolate chips, it was harder to get a smooth mixture...I had to mic it several times, and even when all appeared fine and it set nicely, once I started to spread it on a cake...some of it started to harden and little lumps/rocks/chips were forming.

The whites are so much easier to work with and I always get a consistent result. It's not high-end but it works great and I happen to love the taste.

Melnick Posted 10 Mar 2011 , 9:46pm

No you don't have to refrigerate it - that's why you boil the cream. It changes the composition. It's fine to leave it on the bench.

ThreeLittleBlackbirds Posted 10 Mar 2011 , 10:26pm

What are you using the ganache for? If you're using it crumb coat, you need to use a 2:1 ratio with 60% cocoa (good quality dark chocolate) or 3:1 ratio for milk or white chocolate. Bars of baking chocolate work best for this. Chop the chocolate up very fine and place in a bowl. Do not heat the chocolate. Bring the heavy cream to a low boil in a sauce pan (little bubbles around the edges and some in the middle). Immediately remove the cream from the heat and pour over the chopped chocolate. Wait one minute then gently stir until smooth and shiny. Let sit out at room temp until cool and peanut butter consistency.

I don't ever heat the cream in the microwave as you may overheat the cream this way.

chelleb1974 Posted 2 Feb 2012 , 2:37pm

When I make ganache, I cut/chop the chocolate and put it into my KA mixer bowl. Heat the cream just until boiling, and pour the cream over the chocolate. Let it sit for a few minutes, then put the bowl on the KA and, using the paddle, let the mixer mix it on low until all chocolate is melted and the mixture has cooled slightly.

~Chelle

FromScratchSF Posted 2 Feb 2012 , 4:10pm

First, heavy cream and heavy whipping cream are the same thing.

If you are adding butter you are not making a true ganache, the butter will make your final product softer, more like an icing or a glaze.

This was actually hit on in the first post: You are trying to use a product (chocolate chips) that have added junk in them to make them hold their shape under high heat so they won't melt. Read the ingredients! Sure, you can make them work, or you can save yourself the headache and buy natural chocolate that is meant to be melted.

Do not melt your chocolate first, especially since you are probably burning it and didn't even know it. That completely goes against chocolate science. When making a ganache you are tempering it. Semi sweet chocolate melts between 86-90 degrees, your perfect melting temperature is 98. You do not want your chocolate to go over 98 degrees thru this whole process, which is why you pour hot cream over your chocolate.

The higher sugar content and lower cocoa content of your chocolate, the easier it is to burn, causing lumpy chocolate.

To make ganache:
Run your chocolate thru a food processor to break it down or finely chop with a knife.

Bring your cream to just a boil, pour it over the top. Do NOT cover with plastic wrap. This can cause condensation on the plastic, dropping water in your ganache and making it seize (lumpy). Let sit for 5 minutes then stir. Use a silicone spatula.

If you still have chunks of unmelted chocolate, do not microwave, you can seize your chocolate or burn it because it's pretty impossible to keep the temperature under 98 degrees in the micro.

The best way to make perfect ganache is get a heating pad, put it in a big bowl, turn it on high and put your bowl of ganache on it. Let it sit for 20-30 minutes, gently stirring occasionally until smooth. Take your bowl off and let it cool to the consistency you want it, then put it back on the heating pad while you work with it. It will help prevent the chocolate form getting too cold cold to work with.

vonnie222 Posted 4 Feb 2012 , 2:43am

The only recipe I ever use for ganache is Chocolate Ganache 1 by cheftaz. It's in the recipe section here on CC. It's quick and easy, I can have a batch ready in about 15 minutes. (I use a metal or glass bowl and it only takes a couple of minutes with my whisk to mix the ingredients).

For pouring over cake, I let it cool to room temp. For frosting a cake, refrig for at least an hour before spreading on cake, and it pipes beautifully for borders and such. For whipped ganache, I use either my hand or stand mixer and whip until it turns mocha brown in color. It tastes delicious and the texture is silky smooth.

I use whichever choc chips I can find at the store whether they be Hershey, Nestle or Ghiradelli. Milk or semi-sweet or dark, or a mixture of them.

I've used this recipe from the hot, humid summer temps of Texas to the dry, frigid cold of Eastern Washington State. Never had a problem. It double batches beautifully. And I use it under fondant.

Helper Posted 31 Dec 2014 , 6:17pm

I completely understand your situation, we had the same troubles.

 

This is the recipe we now go by, works a treat for a smooth, tasty ganache.

 

(This is enough to top 12 cupcakes)

 

Ingredients:

 

150g plain chocolate

200ml double cream

 

1. Finely chop the chocolate and place in a heatproof bowl. Heat the cream in a small saucepan until almost at boiling point. Pour the cream over the chocolate.

 

2. Stir the mixture until the chocolate has melted and the mixture is smooth.

 

Really simple recipe, turns out nicely. Hope this helped c:

FinerThingsB Posted 6 Jan 2015 , 3:01am

I know you said you've watched a lot of videos, but have you watched the Paul Bradford tutorial? I found that one helpful.

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