AI only mix white chocolate 3:1, normally it's more a 2:1 mix.
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.
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.
APoured ganache normally has corn syrup added to make is shiny.
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.
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?
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.
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)