AI made some ganache for my sister's birthday cake and it came out nice and smooth then i decorated the cake with it and it was still fine... But after i served the cake some pieces were left so i kept them in the refrigerator...next day i found that the ganache on the cake turned grainy.... WHY DID THAT HAPPEN ????????
I've had that happen before. A truly expert professional totally awesome cake professional told me that I didn't allow it to emulsify with the cream properly before letting it cool. It looks melted, but really isnt.
So, since then I have been putting the chocolate in the food processor to grind it up smaller - some success.
I think age of the chocolate has something to do with it - the older the chocolate, the less likely it to melt properly. So buy the freshest chocolate with the longest best-before date on it you can find.
I also wonder if the type of cream is an issue. I started used 'thickened cream' instead of 'pure cream'. Thickened cream has gelatine in it, and I wonder if that is hindering the chocolate from truly melting. Pure cream is 35% milk fats and contains nothing else, no more additives. I will go back to using Pure Cream from now on, and see if it works more successfully.
I have also passed the hot freshly made ganache through my fine sieve, and pushed through all those unmelted chocolate bits I couldnt see before then - that worked brilliantly, albeit more time consuming.
But, then, a ganache takes 50-75% less time than swiss meringue buttercream to make, so I can't complain.
Best of luck with your next batch.
AI want to start using ganache on my cakes but have not a great recipe. Can someone share a recipe that works well under fondant please.
AThe recipe is just a ratio - for dark chocolate use two parts chocolate to one part cream (2:1), for white chocolate use 3:1. If your climate is hot you might want to increase the chocolate to dark choc 3:1 and white choc 4:1. Heat the cream, pour over the chocolate to melt and mix to emulsify. Let set up to peanut butter consistency before using on cake.
I use the same ratio as @Winniemog.
For a 9" round cake -
1.2kg /2lb 10 oz of dark chocolate and 600mls/21 fl oz of pure cream - or
1.3kg/3lb white chocolate and 450ml/16 fl oz of pure cream
I allow to cool overnight at room temperature (just covered sitting on the bench) - its the perfect consistency the next day.
Somewhere on this CC site is the 'ganacherator' which helps you calculate how much ganache to make for the size cake you have.
Aif you use an immersion blender to mix the cream and melted chocolate, the ganache will become silky and shinny and it will create the perfect emulsion.
ha ha - I had to google what an 'immersion blender' was - for us Aussies it is a 'stick mixer' / 'bamix'.
That's a great idea MKC. I need to buy a new one of those (my old one developed a leak and filled up with soup and then the soup started rotting inside the machine - putrid!!)