Need Quick Answer For Ganache
Decorating By krysoco Updated 15 Sep 2006 , 9:18pm by Giftsfromthevallee
I TRIED to make the chocolate ganache recipe on this site. But after checking on it today (made it last night), it is the consistency of taffy. I can't imagine being able to spread it on a cake layer.
Did I do something wrong?
Or am I suppose to do something else with it to spread it on?
I noticed when making it that my choc. chips didn't not completely dissolve so I reheat it again. Could this be the problem?
How can I save the ganache to be spread onto the cake? Reheat and dilute w/cream?
Sorry so many ?'s. Tia
This is the Ganache recipe I use, it's by Chef Taz.
http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html
Sorry I can't help you with how to save what you've made, but maybe somebody else can.
I believe you typically pour the ganache over the cake right away...
I would try to to reheat and add ceam as you suggested and then be ready to pour over the cake. You may want to put a cooling rack under the cake and place over the sink, let the excess ganache drip into the sink
But after checking on it today (made it last night), it is the consistency of taffy.
Was it refrigerated or left at room temp??
Did I do something wrong?
possibly. If it is too thick at room temp then you may have the proportions improperly weighed out.
Do you want to spread it or pour it?? If you want to pour it, you can pour it warm BUT NOT IF YOU ARE POURING OVER BUTTERCREAM it will melt the buttercream. If you want to spread it allow it to cool to room temp and the consistency is right then go ahead and spread it. You can reheat ganache slowly and allow it to cool to room temp again.
This recipe sets to the texture of truffles. I only refrigerate it (for about 1 hr) if I need to pipe with it soon. If it is made properly it spreads beautifully at the right temp.
I am new to the site, but I think I've caught on pretty quick. When I make ganache there a few rules I like to use.
1. Unsalted butter only- and not too much- it make the ganache almost mushy.
2. melt the choc. and butter together, and cream seperatly very slowly over low heat to a steady boil.
3. I always use a double boiler, then take the choc./butter mixture off the stove, wipe the sweat, and add cream- then any flavoring or liquer.
Hope this helps- it works great for me!
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