best recipe for ganache under fondant

Decorating By hamtrina Updated 27 Feb 2014 , 8:22am by MBalaska

hamtrina Posted 26 Feb 2014 , 2:41pm
post #1 of 5

Hello, could someone please be kind enough to help me out?

I need a really good easy recipe for ganache under fondant. I just tried using 2 bags of wilton melts to 3/4 cup of heavy cream, I let it "settle" but when I tried to cover my cake it was too thick. I've read alot of recipes on here but dont really understand them. Do I use 2 bags of semi sweet chocolate chips to 3/4 of cup of heavy cream? I'm a newbie and am not that great with conversions :(

If someone would be kind enough to email me I would be soooo greatful..

4 replies
sadiep Posted 26 Feb 2014 , 2:59pm
post #2 of 5

There are many different ways and ratios to make ganache. Generally accepted standard is 2 parts chocolate to 1 part heavy cream. I believe there are 12 oz in a bag of chocolate chips, so in your case:


- put 2 bags (24 oz) chips in a bowl

- bring up 1 1/2 cups (12 oz) to just barely a simmer

- pour over the chips, shimmy around til they're all covered in hot cream

- wait a few minutes, then stir or whisk til smooth


If you are using white or milk chocolate, you should use 3 parts to 1 part heavy cream. Candy melts are not chocolate, and are full of emulsifiers, oils, waxy stuff. They will always have an odd consistency, although someone out there might have better advice on that. 

Eachna Posted 26 Feb 2014 , 6:41pm
post #3 of 5

Sadiep's instructions are very good :D. Ganache isn't really a "recipe". It's a *process* and in order to make it you have to understand the process.


Cream is an emulsion. Fat floating in water.


Chocolate is also an emulsion. Fat floating in water.


Chocolate also happens to be solid at room temperature and cream is liquid at room temperature. If you can convince cream and chocolate to mix together, they can become semi-solid (which means a little of both) and you get room temperature ganache.


Warm ganache is kind of like melted liquid candle wax (I iknow that not the most flattering description), while cool ganache is more like the soft drips of wax you can roll between your fingers. In order to pour ganache, it _has_ to be warm. Cool ganache is spread like frosting.


The reason why any of this matters is it communicates clearly what's "wrong" with your ganache. If it's too has too much liquid (ie: cream). If it's too hard, it has too many solids (chocolate).  If it's curdled-looking and won't broke the emulsion (the water and fat have separated). If it was runny enough to pour before you let it settle and now it's cool, if you _gently_ reheat it it will be pour-able again.


I found this video on Youtube that's a pretty good example of making ganache:


"When" to pour the ganache is a bit of a challenge. I let my bowl sit on the counter cooling for about an hour. It needs to be warm enough to still be melted, but cool enough to leave a thick layer on the cake :D. If you want a very thin layer of the ganache, pour it right after it's all mixed and incorporated.


I don't know what Wilton melts are (I don't use Wilton products), but as sadiep said, you absolutely want to use real chocolate. It doesn't have to be the highest quality (I've made ganache with regular store-brand chocolate chips), but don't use candy that happens to be chocolate-flavored.

nosh Posted 27 Feb 2014 , 6:17am
post #4 of 5

AHI i do not have the answer to your question but I really enjoyed learning from your answers. i have a question, I am not new to baking but I am new to decorating with chocolate, modelling chocolate etc. i was just wondering whether one could add melted chocolate to plastic icing (fondant)? i`m from South Africa.

Quote by @%username% on %date%