Ganache ? Refridgerate?

Decorating By KakesbyKris Updated 20 Aug 2011 , 7:25am by Coral3

KakesbyKris Posted 20 Aug 2011 , 4:25am
post #1 of 4

I have searched and read and am cross eyed. I have made my ganache, but everything says to let it "set up." Is that in the fridge or not and if not is it an issue with the cream or is it like BC with the high sugar content acting as a preservative?
Thank you for any help!!

3 replies
CocoaBlondie Posted 20 Aug 2011 , 4:58am
post #2 of 4

I think it probably depends on your recipe. There is a great ganache recipe here on CC. No need to refridgerate it.

http://cakecentral.com/recipes/2116/chocolate-ganache-1

If your planning on keeping your cake at room temp. Then keep it out to set. If your storing it in the fridge, I would fridge the cake then layer it with the ganache & back to the fridge. That's just me though. icon_biggrin.gif

krumbledkakes Posted 20 Aug 2011 , 7:16am
post #3 of 4

The ganache recipe I used said to refridgerate overnight. If yours didn't state it, I would let it set out for a bit at room temp and see how it turns out. If it didn't set up, then stick it in the fridge overnight and see how it turns out. My recipe (can't remember the measurments) was just boil the cream, pour over the chocolate, and use a whisk to mix together.

The only thing you can really do wrong from what I've read, is burn the chocolate(which I did more than once). Other than that it's salvagable and can be fixed. Just experiment with it and see how it turns out. If it won't set up, use a buttercream damn and pour the chocolate into it, still just as tasty but runny (or stick in the freezer!).

HTH

Coral3 Posted 20 Aug 2011 , 7:25am
post #4 of 4
Quote:
Originally Posted by krumbledkakes

The only thing you can really do wrong from what I've read, is burn the chocolate(which I did more than once). Other than that it's salvagable and can be fixed. Just experiment with it and see how it turns out. If it won't set up, use a buttercream damn and pour the chocolate into it, still just as tasty but runny (or stick in the freezer!).

HTH




If it doesn't set up at room temperature it's generally because the ganache has been made too soft, ie not enough chocolate for the amount of cream - this can be fixed by stirring a little cooled melted chocolate into the room temperature ganache.

I don't refrigerate ganache. I do use UHT/long life cream in it which is safer, but even using fresh cream with a 2 parts chocolateicon_surprised.gifne part cream ratio, you shouldn't need to.

Keep in mind when making ganache, that the ratios are different for dark, milk and white chocolates - because the lighter chocolate is softer to start with.

Quote by @%username% on %date%

%body%