marya92 Posted 16 Apr 2013 , 7:37pm
post #1 of

Help! I made a ganache last night to use under fondant. I used 14 oz Hershey's chocolate to 7 oz heavy whipping cream. I let it set out overnight and in the morning it's way too runny to ice a cake. Where did I go wrong? 

14 replies
Naa obuba Posted 16 Apr 2013 , 7:43pm
post #2 of

AWas your chocolate made up of 70% or more coco. This mades your ganache sets better. I think you used the right proportion but check your chocolate.

marya92 Posted 16 Apr 2013 , 7:52pm
post #3 of

Oh dear, it's only 11%. No wonder it didn't work. Is there a way to thicken it?

DeniseNH Posted 16 Apr 2013 , 10:37pm
post #4 of

No.  I had the same problem.  When it wouldn't set up I remelted it then put it back in the fridge and the next morning it was still semi liquid.  I know what I did wrong though.  Needed more chocolate.  I'm working on it.

Sassyzan Posted 16 Apr 2013 , 11:03pm
post #5 of

A

Original message sent by marya92

Oh dear, it's only 11%. No wonder it didn't work. Is there a way to thicken it?

Yes...add more chocolate.

Kimdarella Posted 17 Apr 2013 , 1:28am
post #6 of

Buy better quality chocolate, melt it and add it in. :)

 

When making ganache, always use very good quality dark eating chocolate of the European type (if you are in the USA)  the higher the Cocoa % the better the result.

marya92 Posted 17 Apr 2013 , 9:10pm
post #7 of

What brand is the best? I only see Ghirardelli and Lindt at the store. I tried Lindt but it's way too bitter.

Kimdarella Posted 18 Apr 2013 , 12:05am
post #8 of

Perhaps try a 50-55% Cocao Dark Chocolate like Lindt ( I don't know which one you found too bitter but Lindt make up to 90% versions )  Does Ghiradelli make one like that?

 

You can also use Milk Chocolate, or part milk part dark but may need to use more of it.

auntginn Posted 18 Apr 2013 , 12:59am
post #9 of

I use Ghirardelli 60% because that's all I can get and it worked fine.  I have seen recipes using candy melts, you use less in the ratio otherwise the ganache will get rock hard when settting up and I don't think anybody wants the ganache too hard.

marya92 Posted 18 Apr 2013 , 1:35am

I got 10 Lindt 70% cacao bars. it cost me $25. Here's hoping this one works!

mcaulir Posted 18 Apr 2013 , 1:57am
Quote:
Originally Posted by marya92 

I got 10 Lindt 70% cacao bars. it cost me $25. Here's hoping this one works!

Just make sure you're usingthe right ratios before you waste all that chocolate.

 

I measure my chocolate by weight and my cream by volume. I use metric sorry - I don't know how to convert it, but if I use 1000g of chocolate, I use 500mL of cream.

 

I think it's better to err on the side of less cream, because you can always microwave ganache to make it more spreadable if it turns out too hard.

marya92 Posted 18 Apr 2013 , 4:14pm

I measured it all by weight in ounces.

Babbo Posted 19 Apr 2013 , 9:17am

This has happened to me too ;-( thanks for the advice about 70% coco though ;-)

BeesKnees578 Posted 19 Apr 2013 , 3:00pm

I use Colette Peter's recipe....12 oz semi-sweet (I use Ghirardelli) and 4 oz bittersweet, 1 1/2 cups of cream, 1 1/2 tsp vanilla.  Let sit overnight.  Works perfect for me every time.  Works as a filling and icing.  If too firm for spreading...just heat slightly.

BeesKnees578 Posted 19 Apr 2013 , 3:00pm

*Peters'

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