Ok, so I'm making chocolate ganache for the first time. I want to cover my chocolate cake smoothly. Do I pour it on the cake when it's warm or do I try to ice with it at room temperature? (I get the part that after it's been chilled for an hour, I can pipe with it....but HOW do I prepare the cake first?)
Many thanks for a quick answer!!!!
AH! I was about to try making a ganache for the first time too.... I think you pour it when the cake is cool but the ganache is warm....
MY QUESTION: What type of chocoalte do you use? I have some semi-sweet baking chocolate or I have the 60% cacoa bittersweet ghiradelli chocolate chips......... I'm not quite sure what to use.... I'd appreciate your help with that too!
doing the same thing for the first time here tonight, hit a snag, my custard filling is taking it's sweet time to set...anyway, I am using the ghiradelli 60% bittersweet chips. I used them to make tons of ganache filling for cakes this weekend and they worked fine, the ganache was a lovely consistancy, I just hope it pours well, good luck to all of us.
You pour the ganache on while it is warm or it won't be smoothe-also you can basically use any kind of chocolate-I usually use dark chocolate, but have used milk, white and semi-sweet-remember w/milk chocolate to not use as much cream or it will be too runny-and yes it is heavy whipping cream-I LOVE GANACHE!
yes it is heavy whipping cream...and you pour it when its somewhat warm but not too warm or it will melt the buttercream underneith....I tried it for the first time the other day and may have let it cool a bit too long...I was going for the drip down the side look and got impatient with how slow it was moving so i moved it around on top with a spoon....which made it not look smooth...next time i will let it take its own sweet time (my pic is in my photos---but it wasnt a great first try) I am going to try it again this week.
I made Ganache last night too, although, I don't think that it worked out right...what recipe did you all use...I used 2 part cream and 1 part chocolate, it wasn't very thick, I used the whisk, should have I whipped it in the mixer..???
But the good part is that everybody ate it anyway..
I made my first two ganache cakes this past weekend for a couple of friends. I used Hershey's chocolate and heavy whipping cream and they both worked great. I've attached two pictures. On the heart shaped cake, I poured the ganache (room temp) right on top of the cake. It came out very smooth and nice. On the second, two tiered cake I iced it with white buttercream icing first, then poured the ganache over it. You can tell the difference on the two cakes. The first cake is really smooth, but the second is kind of lumpy and you could see some of the white icing underneath. However, the cake that was iced in buttercream first tasted much better than the one that only had ganache.
I wouldn't suggested mixing the ganache with a mixer. I think it would cause air bubbles. When I made my second batch of ganache I whipped it because I thought it was a little lumpy and I had air bubbles in my cake.
Hope this was a little helpful........
yeah, it just kinda depends on what your gonna or wanna do....I have whipped mine after letting it cool to get the light and fluffy effect...I have also not whipped it, let it cool a bit and pour it on....when I whipped the last batch, I rolled some of it into balls and then rolled them in cocoa powder and made truffles...mmmmmm!!!!!!!! They were soooo good!!!!!!
Hi,
http://www.ecolechocolat.com/chocolate-recipe.php
Just one place for recipes and how to.
Hi,
I google whenevery I want to read about something and there are better chocolate sites too, depending on what you want to read, on tempering or just truffles and things. Easy with chocolate if you dare to try.
But some ganache recipes say add water and please don't do it.
Dark chocolate ganache: 50% chocolate and 50% whipping cream (about 35 - 40% fat content. I heat the cream almost to boiling but do not boil and then add the grated chocolate and stir. When it is cool I knead it on my marble slab or the stainless steel desktop in the kitchen. Both these are cool surfaces. Kneading makes it soft and pliable and easy to roll like sugarpaste when covering cakes.
If I want to make roses I add liquid glucose, about a tablespoon warm liquid glucose to a cup of ganache and knead until well incorporated.
When using milk or white you will have to have more chocolate than cream to get a covering ganache.
White chocolate 70% + Whipping cream 30%
Always grate the chocolate so it melts easily and quickly in hot milk, no trace of water in the bowls please.
Half sugarpaste and half ganache kneaded together gives a tasty cake covering medium and nothing is left on the plate!
Now to clear all misunderstandings...I have my profession in another field and I do not have any intention of advertising someone else or selling my or friends products and I am happy to share some of my knowledge in this hobby.
I make my ganache also by bring into boil 200 ml cream (heavy). Then I take my pot away from the stove. Then I add 200 grams of dark chocolate (chopped in pieces) and mix until smooth (I mix by hand with handwhisk). I put 1 teaspoon of butter or margarine and mix (it gives shine). Then I let it cool down about 30 mins, or until it's about room temp. I pour it over a cake when its about 23 - 32 degrees, not much hotter. My cakes are always waiting in fridge, because I only use whipped cream based fillings.
This ganache is very selfsmoothing. If I need to, I smooth it with hot spatula.
Quote by @%username% on %date%
%body%