I've tried making choc. ganache several times and it always sets with a "waxy haze" to it. I use 1/4 cup heavy whipping cream, bring just to a boil, remove from heat then add 14oz. choc. I tried it to pour/drizzle over some mini bundt cakes. Please help.
Thank you
I would try to add a little more cream, maybe making it 1/2 cup. Always add the cream to the chocolate, and after the chocolate has melted, and cooled down a little, add in 2 Tbsp of butter, or about 2-3 Tbsp of corn syrup. This wll help give the ganache shine.
According to this website, it should be equal parts choc and cream for a shiny glaze. http://allrecipes.com/howto/chocolate-ganache/detail.aspx
Other sites I've visited cited the corn syrup to keep it shiny and some have said if you refrigerate it, that will cause it to lose it's shine.
http://forum.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html
I use that and its PERFECT!!! Everyone loves it!
you enjoy it. The butter is what keeps it shiney even after refrigerating. The only reason it won't shine is because it's been whipped
I use 2 cups heavy cream to 24 oz of chocolate.
~Chelle
Just make sure that you scold the cream do not really boil it.
So you have to watch it. (Just watch dont touch).
Once the cream starts to bubble up and looks like it's geting a little skin, take it off the heat and stir just to mix. Then quickly pour over your chocolate that is in a bowl. Let it sit 1 min and try to mix it with a spatula.
(Your chocolate should be broken up in little piece or it should be in wafer type format.) Always use the best chocolate that you like. Pure Chocolate works best or Wafer work too.
I use the corn syrup and butter when my chocolate is less dark to shine it up.
Yup..corn syrup helps with the shine. Also, You can heat up an offset spatula over a flame, and smooth over the ganache. That gives it a nice shine.
-Rezzy
Rezzy, I never thought of using a heated up spatula that way, it would really work better - Thanks.
Good Luck.
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