Hello ...I made ganache using the 2:1 ratio,using Callebaut but it came out rather thick- not the usual consistency I get with other brands. I have read in other forums of problems using this ratio for this brand and I wondered whether anyone else had similar problems. What would be the right ratio for Callebaut? Anyone tried 1:1 ratio with this brand?
Thanks in advance!
AI use 2:1 for the Callebaut 811 callets which are 53.5%. Never a problem. Could you have overheated the choc or introduced water to the ganache? You sound experienced with ganache making though. Maybe try again. It's really delicious when you get it right. I presume you means it's thick when you combine it. It will set up very firm at room temp and I use it for the coat under my fondant. Just heat the set ganache for 10-20 sec intervals in the microwave before applying it to the cake.
AIf you did not scorch the chocolate, nor introduce water as the pp stated.....did you use the same cream as before? And what % chocolate did you use before that you did like?
Thanks..yup used the same cream as before and the previous chocolate used was also a similar ratio (just different brand). I came across this in a different forum:
" I use only Callebaut and the formula is equal weight of bittersweet or semi sweet chocolate to equal weight heavy cream(or you can replace 25 % of cream with butter). This produces a firm ganache for glazing, fillings and to top brownies. I have found out that when I use the Callebaut calets instead of the block, my ganache is thicker. The calets seems to be a bit more viscous." (http://webfoodpros.com/discus/messages/241/666.html?980460919)
Just not sure which percentage chocolate this was referring to...
AA store owner once told me that there are different grades of Callebaut. I remember buying some for very cheap and it was a disaster.
There are definitely different varieties of Callebaut chocolate which have different viscosities and cocoa solids %. if you look at the side of the bag, there is usually a symbol which represents the viscosity of the chocolate (little brown drops).
But the 53.5% chocolate in callets (known as the 811) is fine at 2:1 ratio for ganache.
What temperature was it at when you tried to work with it - when you thought it was too thick?
AIt was cool when I begun ganaching the cake.