AWhat is the difference between pouring ganache an setganache? Do all types of chocolate ganache set? Some seem to have a shine and some don't
AThe different types of ganache depend on the ratio of chocolate to cream. You can pour most ganaches when they are warm and they all set to some extent - some are softer with more cream and others are more solid with more chocolate. It depends on what you are using the ganache for. To pour on a cake as an icing I would use a ratio of 1:1 or equal parts cream and chocolate. If I were to use a ganache as a layer under fondant which I wanted to set up firmly I would use 2:1 choc:cream for dark choc or 3:1 for white. In warm weather I would increase this up to 3:1 dark choc and 4:1 white choc. The shine you talk about is probably where the ganache is an icing. If you let the ganache set at room temperature it will have a shine, if you put it in the fridge it generally loses its shine. You can restore the shine with a quick blast from a hair dryer/heat gun which will slightly melt the ganache and let it redevelop the shine. Don't heat it too much though!
AForgot to say that all of what I said was based on couverture chocolate. I don't use compound "chocolate" at all as its higher in sugar and based on different fats to cocoa butter, so it behaves differently and has a completely different taste and mouthfeel.
Ato get a shine I use an immersion blender instead of mixing by hand. the shine means that the ingredients are well combined. some ganaches have butter (for smoothness) and others have corn syrup (for more shine).