AI have started using ganache under fondant as I live the final outcome. I ran out of my regular chocolate and didn't have time to make the trip for it again do I used Chipits. I know, some of you will cringe. But it's all I had available from peanut free facility. I used 1kg and 400ml of whipping cream. This is a 2.5:1 ratio I thought. It has set for well over 12 hours bat room temp and is still so soft. Any suggestions? I was sure this ratio would set hard. Please help.
It never hardened when at room temp but after I put it in the fridge, it hardened and needed to be microwaved a bit before using. I think I really need to pick a brand of chocolate and stick with that brand. That way to know the correct ratio for a filling and covering without the stress. Chocolate is just so darn expensive in my area. I need to do some more research to find a decent chocolate with a decent price.
I'm not familiar with chipits. Are they dark chocolate? It sounds from he name like they might be milk chocolate. If that's the case, then 2.5:1 is too little chocolate.
In any case, you can make ganache work at peanut butter consistency. It's hmore difficult, but when you spread it on the cake, you can fridge it to make it hard, and it should get firmer to touch then.
I try to have mine firm to the touch at room temp. Because it does get soft again at room temp if it's peanut butter consistency when you put it on. But the bonus of ganache if that it holds its shape pretty well, even when it gets a bit soft. Plus, once you spread it on the cake, it kind-of dries, as well as firms up, so that helps.
Ganache doesn't ever really need to be in the fridge - it's supposed to set at room temp, so you shouldn't need to bring it back to room temp, unless you're storing it for a long time - like weeks, rather than days - then it should go in the fridge.
I usually have mine firm at room temp, and microwave it to get it spreadable.
AWhen people talk about ganache "hardening" on cake, how hard are we talking about? Crusted buttercream hard? Peanut butter hard? Fudge hard? Hershey bar hard?
Maybe it's a silly question, but I've tried ganache a couple times on cake, and both times I'd say it set up somewhere between dense fudge and a Hershey bar. Not so hard that it would snap like a shell, but way too hard to be pleasant to eat. Frankly, no one I know wants to eat frosting on a cake that is much harder than a fluffy peanut butter. Do I just know the wrong people, or what?
I like the consistency in the second video posted by MKC, but I guess that's just for spreading, and later it gets "hard"?
if you think about the chocolate ganache type topping on an old fashioned Hostess cream filled chocolate cupcake and that's the best way to describe how hard it can be without being snap & break chocolate bar hard.
it kind of depends on how much cream you put in and what type of chocolate you use. Ganache is brilliant because of it's great wide range of textures.
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