lrlt2000 Posted 3 Apr 2013 , 6:17pm
post #1 of

I want to fill my cake this week with whipped chocolate ganache.  I want it to be firm enough to support the cake once between the cake layers, but not so firm that it's too hard next the cake when eaten.  Do you know what I mean?

 

I'm sure you experts know the intricacies of the varying ratios of heavy cream to chocolate, as well as the different types of chocolate, that will help me determine what is best for my purposes!

Also, how far in advance can I make this? If I make the ganache and refrigerate for 2 days, and then whip when I'm ready to fill, will it be "too chilled" to whip?

 

Thanks :D

39 replies
Bluehue Posted 3 Apr 2013 , 6:39pm
post #2 of
Quote:
Originally Posted by lrlt200

I want to fill my cake this week with whipped chocolate ganache.

What do you mean by *whipped* ganache?

Ganache is ganache..... not sure where you are getting the whipped bit from.....anyway,

 

 I want it to be firm enough to support the cake once between the cake layers, but not so firm that it's too hard next the cake when eaten.  

 

Do you know what I mean?

Sure do

 

I'm sure you experts know the intricacies of the varying ratios of heavy cream to chocolate, as well as the different types of chocolate, that will help me determine what is best for my purposes!

What BRAND of chocolate you use is up to you, what you can afford and what taste you like.

Ask 10 people what kind of chocolate they use and you will get 10 different answers.

Plus, it depends where you live and what is available.

 

If you are making Milk or Dark Chocolate Ganache use 1 part cream to 2 parts chocolate.

e.g.   for every 900ml of cream you use - use 1800 grams of chocolate

 

If you are making White chocolate Ganache use 1 part cream to 3 parts chocolate.

Also, how far in advance can I make this?

Three months in advance

Once made - allow to set overnight ON YOUR KITCHEN BENCH - then you can put it in an air tight container and pop it in your freezer....for up to three months.

 

 If I make the ganache and refrigerate for 2 days, and then whip when I'm ready to fill, will it be "too chilled" to whip?

YES - it will be rock hard and you wont be able to do anything with it ...except kill a low flying duck with it... lollllllll

Don't put it in the fridge....

Keep it on your kitchen bench.

 

When you want to use it - just zap it for 15 second intervals in your microwave - stirring well after each zap.

 

If you take it from the freezer....do so at night time

Place it on your kitchen bench

Go to bed

In the morning it will be back to room temp.

You may have to zap it again at 15 second intervals to get the consistency you require

Fill your cake

Allow to settle

Cover your cake in ganache..

 

Voula - GANACHED CAKE...

Nothing Whipped about it....  icon_smile.gif

We do not WHIP ganache - we stir it with a spatula...... repeat after me

 

WE DO NOT WHIP GANACHE - WE STIR IT WITH A SPATULAR

 

Because the last thing you want in ganache is air bubbles....

Whipping ganache will create air bubbles.

 

I am making this big print so as everyone who reads this post...will see it... icon_biggrin.gif

 

Bluehue

 

Thanks :D

disastrophe Posted 3 Apr 2013 , 7:05pm
post #3 of

You can find a good whipped ganache tutorial on Joe Pastry's site here: http://www.joepastry.com/2011/whipped-ganache/
 

I've used it before and it worked well.  You do have to be careful as he says not to over whip it and he includes a picture of what that looks like. 

 

Also, you probably don't want to refrigerate it because it will definitely firm up again as normal ganache does when refrigerated.  It should be fine kept at room temperature.

 

Hope that helps!

lrlt2000 Posted 3 Apr 2013 , 8:26pm
post #4 of
Bluehue, 
 
I understand how to make regular ganache, but whipped ganache can be used as a filling.   As for the types of chocolate, I don't mean brands, but the different % of cacao and how that affects your whipped ganache texture and firmness ;) I would imagine that using milk chocolate for ganache versus using darker chocolate with a higher cacao %--even with the same ratio of heavy cream to chocolate--would make very different ganaches (whipped or not).  At least, I think so! 

I LOL at your low flying duck example :D

 
lrlt2000 Posted 3 Apr 2013 , 8:47pm
post #5 of

I found these two links that I think helped me figure this out: http://thecookandthechemist.blogspot.com/2013/03/the-science-of-chocolate-ganache.html and http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Truffle_Making

 

I'm still not sure what is best for the whipped ganache I want, but I am guessing the best solution will be found by trial and error :) Anyone gone through this process and settled on the most ideal for whipped ganache filling that's not too soft and not too hard? :P

Claire138 Posted 3 Apr 2013 , 8:51pm
post #6 of

Bluehue, love, love, love your post (made my night!)

scrumdiddlycakes Posted 3 Apr 2013 , 8:52pm
post #7 of

I make whipped ganache all the time, lol. The point is to get air into it, it changes the texture and you get the heavenly mousse like thick chocolate whipped cream.

 

A proper ganache is equal wet ounce cream to dry ounce chocolate, that's what I always use for darker chocolates, and I stack with it just fine. However, you can do more chocolate if you want it thicker, I would go for 2:1.

You can always add more chocolate if it doesn't set up firm enough, I would suggest doing a small batch to test, since different chocolates will set up differently.

liz at sugar Posted 3 Apr 2013 , 8:54pm
post #8 of

I just used ganache on two mud cakes last week.  Used the same recipe for both cakes, but one I let set longer before whipping, and whipped it just a couple of minutes.  It had a softer consistency than the one I whipped as soon as it was cool (that one was whipped maybe 10 minutes).  So I can tell you than longer whipping results in a harder ganache, but not certain why.

 

Liz
 

lrlt2000 Posted 4 Apr 2013 , 12:57am
post #9 of

Thank you, scrumdiddlycakes and liz at sugar--those comments help my thoughts on this issue! I will be making ganaches tomorrow :) 

Bluehue Posted 4 Apr 2013 , 1:58am

      lrlt2000 wrote

I would imagine that using milk chocolate for ganache versus using darker chocolate with a higher cacao %--even with the same ratio of heavy cream to chocolate--would make very different ganaches (whipped or not).  At least, I think so! 

NO

 

 


Quote:

Originally Posted by Claire138 

Bluehue, love, love, love your post (made my night!)

LOLLLLLL - your most welcome...

 

Every week I see many posts about Ganache - what to do - how to do it - why did this happen - help........................... yadda yadda.

 

The OP posted about FILLING A CAKE....NOT FILLING CHOCOLATES....so that's why I wrote what I wrote.

Then blow me down, the OP comes back telling me *she knows*..................icon_confused.gif

 

My whole point being -

If you want to make a Ganache for cakes - you don't want air in it

If you want to make ganache for filling a chocolate - then you do want air in it.

 

Bluehue walks off to bang ones head against ones wall..................................*Bang - Bang - Bang*

 

Arghhhh.................... that's better...................icon_wink.gif   icon_lol.gif    icon_lol.gif   icon_lol.gif

 

Bluehue

lorieleann Posted 4 Apr 2013 , 6:28am

I also whip ganache for a filling (bluehue, it is a lovely truffle like filling and a nice alternative for butter cakes that would normally get a buttercream or a mousse filling. Don't bang your head against a wall until you try it icon_smile.gif.  Not all ganaches must be thick and creamy. sometimes a little fluff is a nice change)

 

 

I often second guess myself when whipping ganache for a filling.  It seems much too light, but then firms up too much for the cake.  I have started to add a bit of butter to my ganache when whipping and it stays looser when chilled. 

Gefion Posted 4 Apr 2013 , 6:30am
Quote:
Originally Posted by Bluehue 

 

 

My whole point being -

If you want to make a Ganache for cakes - you don't want air in it

If you want to make ganache for filling a chocolate - then you do want air in it.

 

Bluehue walks off to bang ones head against ones wall..................................*Bang - Bang - Bang*

 

Arghhhh.................... that's better...................icon_wink.gif   icon_lol.gif    icon_lol.gif   icon_lol.gif

 

Bluehue

There is a thing called "whipped ganache". It does indeed have lots of air in it - that's the whole point. You make ganache, let it set, and whip it to a mousse. It has nothing to do with not understanding ganache. Sometimes you do want that air.

Bluehue Posted 4 Apr 2013 , 6:43am
Quote:
Originally Posted by Gefion 

There is a thing called "whipped ganache".

Yes, that's right .......but as I have said many a time before - why would one want whipped fluffy ganache in-between layers of a cake when the last thing one wants is air trapped in-between the layers....

One might as well just whip up a mousse.

The same as there is something called *ganache* with Butter and sugar and and and icon_confused.gificon_rolleyes.gif

 

Whipped ganache is nothing like Ganache.....

 

 

It does indeed have lots of air in it - that's the whole point.

Yes, again - that's right because if you whip anything - it will get air into it.

You make ganache, let it set, and whip it to a mousse.

Yes, this I know...... HOWEVER, when we fill our cakes and then cover them with Ganache - we don't want nor should there be - all that air....

FOR CAKING.

 

It has nothing to do with not understanding ganache.

Really ?

Well from 97% of the ganache threads I see and read on here it makes me think otherwise.

Sometimes you do want that air.

Yes, and sometimes you don't want nor need that air...

Perhaps people need to read what I am typing and realise that I am not talking about filling chocolates.... or filling pastry shells - or filling dessert glasses

We are using it to fill cakes and then cover those cakes.

 

Oh hang on - here's a thought -

Fill your cakes with Whipped fluffy moussey ganache - then squish the living daylights out of it so as to get rid of all the air.... yep, that's makes sense.

 

Honestly - its like flogging a dead horse....

 

Bluehue

 

 

 

Evoir Posted 4 Apr 2013 , 9:39am

I don't understand what this opposition to whipping ganache is all about! This is one happy Aussie ganache whipper here!

 

OP, I whip ganache for cupcake toppings AND for filling cake layers, its a beautiful, not gritty, smooth delicious and above all LIGHTER alternative to regular ganache.

 

I definitely add more chocolate to cream the lighter the chocolate. It also depends on your weather, the warmer your weather, the more choc to cream. Definitely do not over whip. If your ganache is not whipping nicely you can add some scalded cream.

 

I refrigerate white choc ganache because it can taste rancid/weird depending on the type of choc you use. And for any type, because with whipping you have added air to your ganache, keep your whipped ganache leftovers frozen/refrigerated as it WILL deteriorate faster.

 

 

Hope this helps!

Bluehue Posted 4 Apr 2013 , 9:55am
Quote:
Originally Posted by Evoir 

I don't understand what this opposition to whipping ganache is all about!

Put simply - whipped/whipping ganache is not ganache.

 

This is one happy Aussie ganache whipper here!

 

OP, I whip ganache for cupcake toppings AND for filling cake layers, its a beautiful, not gritty, smooth delicious and above all LIGHTER alternative to regular ganache.....and there it is right there.....alternative to REGULAR GANACHE....which is actually  *ganache*

 

I definitely add more chocolate to cream the lighter the chocolate. It also depends on your weather, the warmer your weather, the more choc to cream.

Why?

Definitely do not over whip. If your ganache is not whipping nicely you can add some scalded cream.

How can you over whip whipped ganache Evoir?

 

I refrigerate white choc ganache because it can taste rancid/weird depending on the type of choc you use. And for any type, because with whipping you have added air to your ganache, keep your whipped ganache leftovers frozen/refrigerated as it WILL deteriorate faster.

Now I have heard it all

If your cream is bought to the right temperature - how can it deteriorate faster...........................just asking

 

No wonder people get so utterly confused about ganache.

 

Hope this helps!

meriem Posted 4 Apr 2013 , 10:23am

ALol bluehue, your posts made my day too funny! All this fuss about ganache, love it! Haha. Ok so I know bluehue is a sort of expert on ganache, from what I saw on other posts. I have whipped ganache before though for a filling (ah oh) it was good!! I don't understand why there's a problem with that? and you can defo over whip ganache it's just splits and goes horrible just like over whipped Chantilly cream- just don't go there!

SugaredSaffron Posted 4 Apr 2013 , 11:10am

Listen ladies, whipped ganache is NOT ganache, and toast is NOT bread icon_biggrin.gif

I use whipped ganache as a filling/cupcake topping as well. Lovely and light!


Funnily enough, you over whip ganache by over whipping it. Which results in it splitting, pretty much like how you overwhip cream. I think this is one argument you'll have to accept defeat on Bluehue.

Bluehue Posted 4 Apr 2013 , 11:12am
Quote:
Originally Posted by meriem 

Lol bluehue, your posts made my day too funny! All this fuss about ganache, love it! Haha. Ok so I know bluehue is a sort of expert on ganache, from what I saw on other posts. I have whipped ganache before though for a filling (ah oh) it was good!! I don't understand why there's a problem with that? and you can defo over whip ganache it's just splits and goes horrible just like over whipped Chantilly cream- just don't go there!

Glad I have given two people something to loll about....  icon_smile.gif

The world needs more lollllllll

 

Its a bit of a giggle actually - how some wait  before offering any advice - instead of just lurking on the sidelines to see what others might say....and then charge in................ lollllllllllllllllllllllllllllllllllllllllll.

 

Huge giggle also how some will never agree with anything I type......................just because.

now that's funny.

 

Bluehue icon_lol.gif

meriem Posted 4 Apr 2013 , 11:18am

A

Original message sent by Bluehue

[B]Glad I have given two people something to [I]loll[/I] about....  :) [/B] [B]The world needs more [I]lollllllll[/I][/B]

[B]Its a bit of a giggle actually - how some wait  before offering any advice - instead of just lurking on the sidelines to see what others might say....and then charge in................ lollllllllllllllllllllllllllllllllllllllllll.[/B]

[B]Huge giggle also how some will never agree with anything I type......................just because.[/B] [B]now that's funny.[/B]

[B]Bluehue :lol: [/B]

I didn't mean to offend you, (not sure if i did either) you made me lol in a good way! I definitely take what you say as advise, I know you know a lot about this matter and wouldn't want to challenge as my experience and knowledge on it is probably not as vast as yours, I just wanted to add That i have done it beofre and it worked out for me. Not disagreeing with anyone :)

Bluehue Posted 4 Apr 2013 , 11:21am
Quote:
Originally Posted by meriem 


I didn't mean to offend you, (not sure if i did either) you made me lol in a good way! I definitely take what you say as advise, I know you know a lot about this matter and wouldn't want to challenge as my experience and knowledge on it is probably not as vast as yours, I just wanted to add That i have done it beofre and it worked out for me. Not disagreeing with anyone icon_smile.gif

Oh no...............no offense taken

I am thick skinned lollllllllllllllllllllllllll

 

All is  good petal

I know how to laugh at myself.... lolllllllllllllllll

 

Bluehue thumbs_up.gif

mcaulir Posted 4 Apr 2013 , 12:00pm

I use slightly different ratios depending on the weather. In warmer weather, I use slightly more chocolate, otherwise it doesn't set up properly.

lrlt2000 Posted 4 Apr 2013 , 2:19pm

Thank you to those who have posted something actually helpful.  We'll see how it all goes today!

lrlt2000 Posted 4 Apr 2013 , 2:41pm

One last link for others who might be looking for information too:

 

http://bigbaketheory.com/2012/02/24/ganache-101/

 

It's a great overview of ganache (including whipped ganache), with a little bit of science for understanding without being too technical, for beginners like me.  

SystemMod1 Posted 4 Apr 2013 , 3:58pm

Keep it civil, please.

AZCouture Posted 4 Apr 2013 , 5:29pm

So, it starts as ganache, but when you whip it, it's not ganache, but it's still ganache. Ok, got it. 

SugaredSaffron Posted 4 Apr 2013 , 5:42pm
Quote:
Originally Posted by SystemMod1 

Keep it civil, please.


Killjoy

liz at sugar Posted 4 Apr 2013 , 5:55pm

lrlt2000, the sour cream version in the link above really looks interesting.  Will have to give it a try!  Thanks for posting.

 

Liz

costumeczar Posted 4 Apr 2013 , 5:56pm

hahaha! Last week I wrote a blog post about this timely issue that I think is scheduled for tomorrow. Whipped ganache is what's used for truffles. Truffles are not cake. Truffles should be made from ganache that's whipped. So whip it, whip it good!

AZCouture Posted 4 Apr 2013 , 7:12pm

I've made truffles, and I certainly did not whip that ganache. I am sensing a Devo link soon. 

scrumdiddlycakes Posted 4 Apr 2013 , 7:22pm
Quote:
Originally Posted by AZCouture 

I've made truffles, and I certainly did not whip that ganache. I am sensing a Devo link soon. 


Then they weren't real truffles!

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