I'm new to this site so please bare with me. I am from the UK if that counts towards anything :-).
Every time I make chocolate ganache using whipping cream or double cream it just turns into hot chocolate? Why is this and what am I doing wrong. Could anyone provide me with a recipe and what brand of cream and chocolate they use?
Thanks in advance :-)
AWhoa..how about you tell us what you've done so far? What recipe have you been following?
AHow long did you let it sit?
AHello from a fellow uk'er. What ratios did you use and what choc? And yes did you leave it overnight? It is runny to start with but leave it overnight and it thickens as the choc cools.
I use tesco/morrisons value choc 30p per 100g and equal quantities of double cream. If its milk or white then 2:1 and 3:1. Don't use elmlea it's not cream.
I'm making some this weekend and mixing milk and dark so it's not too bitter.
A450ml whipping cream and 300g dark chocolate.
Sorry for the late reply. I've been so busy with children (2 year old and 4 month old).
I heat the cream so it steams but doesn't boil. I then put the dark chocolate in and stir.
AYou need to add more chocolate. Should be using At least 450 grams for 450 ml cream.
ARighty O. Thanks for the help.
You need to add more chocolate. Should be using At least 450 grams for 450 ml cream.
If you are using ganache UNDER fondant you will need to add a lot more than this ...... it should be a 2:1 ration
The above is only 1:1 and is only suitable for a soft 'whipping' or pouring ganache - this is where information gets confused, you need to determine WHAT your intended use is and then get the correct information for that use.
a 2:1 ratio would be 600grams of chocolate for 300 mls cream
This is only for dark chocolate.....milk and white chocolate will need higher ratios ...... sometimes as high as 4:1 (white/warmer climate)
AI live in a very humid tropical climate in sunny Nth Queensland Australia :D I use the 2:1 ratio and it's perfect here. I've also done a near 3:1 and I loved the results too. If I go any lower however, like 300mL cream:300gchoc it's soupy and doesn't like me at all!!
I heat my cream up till near boiling ( I see steam maybe a small bubble or two then take it off the heat). I have done it before where I've left the cream on the element and walked away ( at work turned away to tend to a customer) come back and it had boiled right up to the top of the pot!!!!!! It still turned out. I take the pot of cream off the element and add ALL the chocolate in ( double to that of that to cream) and stir and stir and stir till it's thick glossy and smoooooth.
Also another great tip is too keep your chocolate at room temp all the time. If your adding cold choc to boiling cream your lowering the creams temp down too fast I reckon and may need to put the pot back on the element to keep it warm...which to me is scary and can lead to burning if your not babying it.
Too easy?! Hope my tips help :)
I used a 1:1 ratio for ages, but have just adjusted the ratio to 2:1 (2 parts chocolate 1 part cream) and found this is MUCH better (especially in Australia). The chocolate has set firmer than previous batches which will be great as it's starting to heat up here. I love ganache sooooo much!!