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Chocolate Ganache - what's my problem??

post #1 of 12
Thread Starter 
Hi all.

I'm new to this site so please bare with me. I am from the UK if that counts towards anything icon_smile.gif.

Every time I make chocolate ganache using whipping cream or double cream it just turns into hot chocolate? Why is this and what am I doing wrong. Could anyone provide me with a recipe and what brand of cream and chocolate they use?

Thanks in advance icon_smile.gif
post #2 of 12
Whoa..how about you tell us what you've done so far? What recipe have you been following?
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post #3 of 12
How long did you let it sit?
post #4 of 12
Hello from a fellow uk'er. What ratios did you use and what choc? And yes did you leave it overnight? It is runny to start with but leave it overnight and it thickens as the choc cools.

I use tesco/morrisons value choc 30p per 100g and equal quantities of double cream. If its milk or white then 2:1 and 3:1. Don't use elmlea it's not cream.

I'm making some this weekend and mixing milk and dark so it's not too bitter.
post #5 of 12
Quote:
Originally Posted by AZCouture View Post

Whoa..how about you tell us what you've done so far? What recipe have you been following?


Yes!!!   before everybody starts giving advice or recipes - much better to wait until we can see what's been done so far

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #6 of 12
Quote:
Originally Posted by ApplegumPam View Post


Yes!!!   before everybody starts giving advice or recipes - much better to wait until we can see what's been done so far
Hello...where are ya? Would love to see whar you've been doing with your ganache. Not you Pam..lol.
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post #7 of 12
Thread Starter 
450ml whipping cream and 300g dark chocolate.

Sorry for the late reply. I've been so busy with children (2 year old and 4 month old).

I heat the cream so it steams but doesn't boil. I then put the dark chocolate in and stir.
post #8 of 12
You need to add more chocolate. Should be using At least 450 grams for 450 ml cream.
post #9 of 12
Thread Starter 
Righty O. Thanks for the help.
post #10 of 12
Quote:
Originally Posted by Sassyzan View Post

You need to add more chocolate. Should be using At least 450 grams for 450 ml cream.

If you are using ganache UNDER fondant you will need to add a lot more than this ......   it should be a 2:1 ration

The above is only 1:1 and is only suitable for a soft 'whipping' or pouring ganache - this is where information gets confused, you need to determine WHAT your intended use is and then get the correct information for that use.

 

a 2:1 ratio would be 600grams of chocolate for 300 mls cream

 

This is only for dark chocolate.....milk and white chocolate will need higher ratios ...... sometimes as high as 4:1 (white/warmer climate)

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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post #11 of 12
I live in a very humid tropical climate in sunny Nth Queensland Australia icon_biggrin.gif I use the 2:1 ratio and it's perfect here. I've also done a near 3:1 and I loved the results too. If I go any lower however, like 300mL cream:300gchoc it's soupy and doesn't like me at all!!

I heat my cream up till near boiling ( I see steam maybe a small bubble or two then take it off the heat). I have done it before where I've left the cream on the element and walked away ( at work turned away to tend to a customer) come back and it had boiled right up to the top of the pot!!!!!! It still turned out. I take the pot of cream off the element and add ALL the chocolate in ( double to that of that to cream) and stir and stir and stir till it's thick glossy and smoooooth.

Also another great tip is too keep your chocolate at room temp all the time. If your adding cold choc to boiling cream your lowering the creams temp down too fast I reckon and may need to put the pot back on the element to keep it warm...which to me is scary and can lead to burning if your not babying it.

Too easy?!
Hope my tips help icon_smile.gif
post #12 of 12

I used a 1:1 ratio for ages, but have just adjusted the ratio to 2:1 (2 parts chocolate 1 part cream) and found this is MUCH better (especially in Australia). The chocolate has set firmer than previous batches which will be great as it's starting to heat up here. I love ganache sooooo much!!

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