Chocolate Ganache

Decorating By MG Updated 21 Oct 2006 , 2:24pm by cheftaz

MG Cake Central Cake Decorator Profile
MG Posted 21 Oct 2006 , 12:42am
post #1 of 3

I made a batch of chocolate amaretto ganache yesterday and refrigerated it. I am going to bring it to room temperature tomorrow and then frost the cake. Does anyone know if it will get the shine back when it warms up?


Thanks,

Maryann

2 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 21 Oct 2006 , 6:33am
post #2 of 3

Usually, it has to be melted to shine. If you spread it, it will not shine. It will however be delicious either way. If you want shine, melt it carefully over barely simmering water, so it won't over heat. the pour it.

cheftaz Cake Central Cake Decorator Profile
cheftaz Posted 21 Oct 2006 , 2:24pm
post #3 of 3
Quote:
Quote:

melt it carefully over barely simmering water


and add a little melted butter to it, if you haven't got any in there yet.
I always add butter to my cream before heating it and pouring over the chocolate and my ganache is always shiny. Adding the butter will keep it shiny even after refrigeration

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