All About Ganache

Baking By momlovestocook Updated 28 Oct 2005 , 7:09pm by MrsMissey

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momlovestocook Posted 25 Oct 2005 , 1:32pm
post #1 of 3

I found an article in one of my magazines all about ganache.
Here are the highlights

A variety of ganaches can be created by varying the proportions of chocolate to cream or by using different types of chocolate.
The basic ganache recipe that calls for a one to one ratio of chocolate to cream yields a ganache that when warm, makes a perfect glaze or when cooled, makes an excellent soft filling. Doubling the cream in the basic formula produces a fluffier mousse-like ganache when the ganache is allowed to set up and is then beaten. Doubling the chocolate makes a more solid ganache better suited for truffles and tart fillings.
Each type of chocolate works differently in ganache because of the differences in cocoa solids and sugar content. Bittersweet chcolates vary a lot. It's a good idea to stick to a chocolate you know.
You can infuse and flavor the ganache by adding to the cream before adding to the chocolate. Bring the cream to a boil with a flavoring and then allow it to steep. The longer the mixture steeps, the stronger the flavor. You must bring the cream back to the boil before using. Ideas for flavors include, adding ground expresso to the cream(mocha flavor), teas, zests, spices, herbs and even nuts(nuts absorb liquid so you need more cream). Ganache can also be flavored with fruit puree by substituting half the cream with the puree(raspberry and chocolate are a nice mix). When adding liqueurs, you have to adjust the liquids again.
After pouring the cream over the chopped chocolate, let it sit for a moment to start melting the fat in the chocolate. Mixing too quickly can cool the ganache too fast and then the chocolate will not all melt and you will have lumps or it will become grainy by cooling too fast. If the ganache is lumpy, just set on top of simmering water and stir gently until the lumps are gone.(be careful not to overheat the ganache because if the fat gets too hot it pools together and breaks the ganache.)

I'm sure I have the basic formulas for ganache somewhere(for each different type of chocolate. I'll post it if I find it.

hope this helps

2 replies
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PinkPanther Posted 25 Oct 2005 , 10:06pm
post #2 of 3

Very informative. Thanks for posting! thumbs_up.gif

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MrsMissey Posted 28 Oct 2005 , 7:09pm
post #3 of 3

..getting ready to play with ganache..that is very helpful info! Thanks!!

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