Help Needed With Ganache

Decorating By hellosweetness Updated 4 Feb 2014 , 4:24am by mcaulir

hellosweetness Posted 3 Feb 2014 , 11:18am
post #1 of 6

AHi all!!

I've been reading the forums for years (very helpful when I have a problem) and have only just joined now. Can anyone please help me..... I've made ganache, whether it be white choc or milk choc, many times and have never had a problem, until now. It just won't set!!! (Milk choc ganache). I live in Sydney Australia and has been quite hot and humid, as it is summer. The only thing I can think of is that the chocolate I used was soft (slightly melted) due to the weather. Could this be my problem?? I always make my ganache the night before and let it set over night. Would love to read your advice :)

5 replies
mcaulir Posted 3 Feb 2014 , 11:32am
post #2 of 6

AI find in warmer weather that I need to change the ratio of chocolate to cream from 3:1, to probably nearly 4:1. It's the chocolate that sets the ganache, so if your chocolate is soft to begin with, it's going to be hard to get it to set at room temp.

hellosweetness Posted 3 Feb 2014 , 11:57am
post #3 of 6

AHmmm, should I put the chocolate in the fridge for ten minuets or so, to make it harder before I chop it? Or is that not a good idea?

mcaulir Posted 4 Feb 2014 , 12:55am
post #4 of 6

It doesn't matter what the chocolate's like before you make the ganache. Just that if the room temperature is hot enough to melt chocolate, then getting the ganache to set at that temperature is going to be difficult.


So you need to add less cream, and maybe put your ganache in the fridge to set a bit better after it has set as much as it can at room temp.

hellosweetness Posted 4 Feb 2014 , 3:42am
post #5 of 6

Thanks for your help, greatly appreciate it :)

mcaulir Posted 4 Feb 2014 , 4:24am
post #6 of 6

No problem - hope it goes well. :)

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