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Terrified of ganache - Page 2

post #16 of 53
Thread Starter 
The extra sugar and butter is my back up plan if all else fails - making butter creme instead.

I am going to attempt to make the ganache on Monday/Tuesday so if all else fails I can either rework my plan or get more stuff to try again.
post #17 of 53
Guittard or Ghiradelli chocolate chips have both worked excellently for me. What % of sweetness you choose is a taste thing. If your cake is very sweet, or you are pairing your ganache with buttercream, consider using bittersweet chocolate, it makes a nice flavor contrast. I usually choose semisweet to frost a cake with. I know adding butter and sugar is not the 'pure' way to make it, but it's the first recipe I ever tried, and I loved it. Therefore, I see no reason to switch. icon_smile.gif
post #18 of 53
There are many things to love about Aussies....first my beau, second giving the world ganache under fondant (and when my Forster living Glasgow born beau stinks up my kitchen with his clootie dumpling, the ganache rises to first place...but I digress).

Do not fear the ganache. I've even made it with chocolate chips despite all the warnings of how they don't melt. They have to be real chocolate...not chocolate bark that's sold in Southern grocers around here.

I think the ganache in Rose Levy's book is more like a poured ganache rather than the ganache used under fondant.

We're all cheering for you...take the leap of faith...you'll never regret it.
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post #19 of 53
Quote:
Originally Posted by HalifaxMommy

The extra sugar and butter is my back up plan if all else fails - making butter creme instead.

I am going to attempt to make the ganache on Monday/Tuesday so if all else fails I can either rework my plan or get more stuff to try again.



I am going to give it another try too. I think I will try the Ghirardelli white chocolate for mine...3:1 ratio if I remember correctly what everyone has said?

Good luck HalifaxMommy and please let us know how you do with it? icon_smile.gif
post #20 of 53
The bars of Lindt chocolate at the grocery store. Pretty comparable in price really to bags of chips.
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post #21 of 53
They even have them at Walmart! I prefer the 70% Lindt. And Lindt white chocolate is pretty tasty. Otherwise, I use the big hug bars from Trader Joes, or I order couverture chocolate online. I've never liked using bagged chips.
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post #22 of 53
Quote:
Originally Posted by AZCouture

They even have them at Walmart! I prefer the 70% Lindt. And Lindt white chocolate is pretty tasty. Otherwise, I use the big hug bars from Trader Joes, or I order couverture chocolate online. I've never liked using bagged chips.



I've seen the Lindt bars at WalMart but never thought to try them. Thanks AZ...I think I might give that a try. I've used the Ghirardelli chips before but I can't buy that locally, so I'll try the Lindt and see how that goes! I never knew about the " % " on the chocolate, so now I know to try the 70%. But what about the white?? Does that also have % that needs to be considered? Sorry if that sounds dumb, icon_confused.gif but I want to make sure I have the right chocolate.

Now I'm getting so excited about ganache!! (DH thinks I'm crazy!) icon_lol.gif
post #23 of 53
Nope. White choc is white choc, here in the states anyways. But your ratios are definitely off. 3:1 choc vs cream for white choc ganache works best.
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post #24 of 53
Ummm, that should say ratios are different, not off. Sorry about that.
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post #25 of 53
Quote:
Originally Posted by AZCouture

Ummm, that should say ratios are different, not off. Sorry about that.



Yes, so 3:1 for white chocolate and milk chocolate?? But 2:1 for dark chocolate?? And that is by weight for both the chocolate and the cream?
post #26 of 53
Always by weight, yes. And yes, your numbers are correct.
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post #27 of 53
Quote:
Originally Posted by AZCouture

Always by weight, yes. And yes, your numbers are correct.



Thanks again AZ...I appreciate the help! thumbs_up.gif
post #28 of 53
I suggest you use McSprinkles fab excel spreadsheet for calculating the amount of chocolate and cream needed

http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx
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post #29 of 53
For dark chocolate, I put the chips into a saucepan or glass measuring cup, and I add whipping cream to just cover the chips. Then melt in the microwave or on low heat. Either way STOP HEATING as soon as half the chips have melted. Take the container off the heat and stir gently until the rest of the chocolate has melted from the warmth of the cream.

Sometimes to get the ganache to start to harden up, you have to chill the ganache until the edges get hard, then mix the whole mass up in a food processor.

DO NOT use milk chips--they are the most difficult.

For white chips, I find it helps to add a little butter to the cream (try about 10% of the weight of the chips in added unsalted butter).
post #30 of 53
Quote:
Originally Posted by BakingIrene

For dark chocolate, I put the chips into a saucepan or glass measuring cup, and I add whipping cream to just cover the chips. Then melt in the microwave or on low heat. Either way STOP HEATING as soon as half the chips have melted. Take the container off the heat and stir gently until the rest of the chocolate has melted from the warmth of the cream.

Sometimes to get the ganache to start to harden up, you have to chill the ganache until the edges get hard, then mix the whole mass up in a food processor.

DO NOT use milk chips--they are the most difficult.

For white chips, I find it helps to add a little butter to the cream (try about 10% of the weight of the chips in added unsalted butter).



Thanks Irene...as I'm from the same "neck of the woods" as you, can you tell me which chocolates White and Dark you like to use and where they are available?
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