Originally Posted by lrlt200
I want to fill my cake this week with whipped chocolate ganache.
What do you mean by *whipped* ganache?
Ganache is ganache..... not sure where you are getting the whipped bit from.....anyway,
I want it to be firm enough to support the cake once between the cake layers, but not so firm that it's too hard next the cake when eaten.
Do you know what I mean?
I'm sure you experts know the intricacies of the varying ratios of heavy cream to chocolate, as well as the different types of chocolate, that will help me determine what is best for my purposes!
What BRAND of chocolate you use is up to you, what you can afford and what taste you like.
Ask 10 people what kind of chocolate they use and you will get 10 different answers.
Plus, it depends where you live and what is available.
If you are making Milk or Dark Chocolate Ganache use 1 part cream to 2 parts chocolate.
e.g. for every 900ml of cream you use - use 1800 grams of chocolate
If you are making White chocolate Ganache use 1 part cream to 3 parts chocolate.
Also, how far in advance can I make this?
Three months in advance
Once made - allow to set overnight ON YOUR KITCHEN BENCH - then you can put it in an air tight container and pop it in your freezer....for up to three months.
If I make the ganache and refrigerate for 2 days, and then whip when I'm ready to fill, will it be "too chilled" to whip?
YES - it will be rock hard and you wont be able to do anything with it ...except kill a low flying duck with it... lollllllll
Don't put it in the fridge....
Keep it on your kitchen bench.
When you want to use it - just zap it for 15 second intervals in your microwave - stirring well after each zap.
If you take it from the freezer....do so at night time
Place it on your kitchen bench
Go to bed
In the morning it will be back to room temp.
You may have to zap it again at 15 second intervals to get the consistency you require
Fill your cake
Allow to settle
Cover your cake in ganache..
Voula - GANACHED CAKE...
Nothing Whipped about it....
We do not WHIP ganache - we stir it with a spatula...... repeat after me
WE DO NOT WHIP GANACHE - WE STIR IT WITH A SPATULAR
Because the last thing you want in ganache is air bubbles....
Whipping ganache will create air bubbles.
I am making this big print so as everyone who reads this post...will see it...