Poll: Do You Refrigerate Whipped Ganache On A Cake?
Decorating By melysa Updated 4 Nov 2006 , 8:47pm by springlakecake
I am confused. I have heard several times that chocolate ganche can be left out at room temperature for a couple of days. I feel so iffy about this because i would hate to make someone sick with spoiled dairy. Does it make a difference if it is just a filling? whipped or poured? frosted on the exterior of a cake? What do you do- refrigerate or not...and why. how experienced with this area are you? THANKS!!!
It will be fine as long as it is a classic type of ganache recipe (ie not low fat, low sugar) see this excerpt from baking 911:
Question: Why doesn't ganache need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
You have to have a Classic Ganache Recipe that uses high fat heavy cream with chocolate, and then it can be generally stored on the cool side of room temperature for about 2 days only, IF emulsified properly, with the proper balance of ingredients, otherwise refrigerate. See important discussion about storing ganache. Some recipes call for added butter, which is fat, and corn syrup, which is sugar. As one reduces sugar or fat, then the water activity properties are reduced. In general, to reduce sugar and keep water activity control, fat has to be increased. (That's why bakery or confection "low fat" items are loaded with sugar and "low carb" items are loaded with fat.)
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