I made 2 batches of white chocolate ganache yesterday afternoon. I normally let them cool on the counter for a few hours before I put them in the fridge. Well, things came up, and I completely forgot they were on the counter still until this morning when I came into my bakery and there they were still sitting out without being refrigerated. I've read some places ganache has a 2-day room-temperature shelf life, but this doesn't seem possible with the heavy cream in them that spoils so quickly. Do I just toss them (hate to do that because real white chocolate is so darn expensive, but don't want to risk any possibility it has gone bad.)

Help!

I wish I knew! I've asked this same question on a ganache post just within the last week and still haven't gotten an answer! I've got a groom's cake where they really want ganache but it'll have to be out from thurs-sat.

You can leave ganache out at room temperature. That's how Sharon Zambito does it on her DVD for her topsy turvy cake. The sugar content does something that counteracts the cream from going bad.

A lot of people don't refrigerate. This from (baking911)


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.

It's supposed to sit and rest overnight.

Does it matter if it's white chocolate versus dark chocolate? I used a 3:1 ratio (48 ounces of white chocolate to 16 ounces of heavy whipping cream). I tossed one batch already, but still have the other one sitting on the counter.