Ganache

Decorating By Natka81 Updated 6 Jan 2015 , 1:33pm by MKC

Natka81 Posted 4 Jan 2015 , 8:41pm
post #1 of 8

This is first time I worked with ganache.

I used milk Guittard milk chocolate. 3 parts of chocolate to 1 part of heavy cream.

 

Is that how ganache is suppose to look like?  I mean  a  dull look on cake . Or it is supposed to have shiny finish?

 

.

7 replies
julia1812 Posted 4 Jan 2015 , 10:36pm
post #2 of 8

AI only mix white chocolate 3:1, normally it's more a 2:1 mix.

bubs1stbirthday Posted 5 Jan 2015 , 2:47am
post #3 of 8

From what I can tell poured ganache will have a shiny finish once it has set up but ganache that you apply and smooth has that dull finish to it. I don't really understand why though.

 

This is not my cake - just a picture I found of a cake covered with poured ganache.

chocolate-cake-caramel-bc-ganache-whole.jpg?w=604&h=453

 

The following picture is of a cake that I did using a ganache (with a ratio of about 2&1/2 to 3 parts chocolate to 1 part double cream) and smoothing.

 

 

As you can see the finish is very different.

 

Maybe someone can explain the reason behind it - I would be interested to know too.

Krypto Posted 5 Jan 2015 , 3:48am
post #4 of 8

APoured ganache normally has corn syrup added to make is shiny.

Natka81 Posted 5 Jan 2015 , 12:42pm
post #5 of 8

Thank you all, ladies, so it should be kind of dull looking. I am familiar  with pouring ganache we use it  on our  dessert cakes sometimes.

Next time I will do 2 - 2.5 parts of chocolate to 1 part of heavy cream, because 3:1 was unmanageable.

drea88 Posted 6 Jan 2015 , 4:17am
post #6 of 8

AThis may be a dumb question, but can you add some corn syrup to the non-poured ganache with the higher chocolate ratio to get that same shine? Would the smoothing process somehow dull the shine?

bubs1stbirthday Posted 6 Jan 2015 , 8:26am
post #7 of 8

Quote:

Originally Posted by drea88 

This may be a dumb question, but can you add some corn syrup to the non-poured ganache with the higher chocolate ratio to get that same shine? Would the smoothing process somehow dull the shine?


I would think not as the poured ganache doesn't set up in the same way as the spreading ganache, it stays really soft and sticky and I would think that the corn syrup would be a part of the reason that the ganache doesn't set in the same way but I don't really know.

MKC Posted 6 Jan 2015 , 1:33pm
post #8 of 8

Acorn syrup will only work when the ganache remain soft like poured ganache or chocolate sauce (that's my trick when I make chocolate sauce to keep it shinny)

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