Photo: josephcphillips. For covering cakes, or as a filling between cake layers, I use a ratio. White chocolate and Milk Chocolate are naturally softer, so a ratio of chocolate:cream for covering cakes. For truffles use a ratio. For this post in particular I am going to focus on how to achieve the smoothest, shiniest result which is ideal for covering cakes with or spreading on top of cupcakes. Ganache is essentially an emulsion. Remember that word from 7th grade science?
Generally, if the temperature of your ganache goes too high, it will cause the fat in the chocolate to separate. The severity of the graininess will depend on how overheated your cream was.
Now before we get into fixing a broken ganache, there are a few things you can do to prevent it from happening in the first place. Good news is that there are a myriad of options available to you! I will list them from most effective to least effective. If you want to read more posts on chocolate ganache, here are my favourites:. There you have it! If you have any other questions or struggles with grainy ganache, please comment below because I would love to help!
I help flavor-obsessed home bakers to get consistent orders every week so they never have to worry about a stable income. Share Pin Depending on which chocolate ganache recipe you are following, you might use more chocolate than cream for a thicker chocolate ganache.
Equal parts chocolate and cream ratio are typically used for very soft frostings, chocolate drip or for a glaze. A ratio twice as much chocolate as cream is typically used for making truffles or a stiff chocolate ganache frosting.
White chocolate ganache is usually made with a ratio of chocolate. The temperature of your chocolate ganache also matters. When your chocolate ganache is first made and still warm, it is very liquid. This is the ideal format for glazing, making drip cakes or for using on ice cream. Letting chocolate ganache sit at room temperature allows the chocolate to cool down and become semi-solid once again.
This sort of half-set stage is what I call the peanut butter consistency stage and is ideal for frosting a cake. A perfect chocolate ganache recipe all depends on the ratio of chocolate to cream that you use.
Ratio is a scary word for the baking newbie. I remember I totally did not understand what that meant at all. Basically, it just means how much chocolate to cream are you using. The first number represents chocolate, the second cream. I have listed below the ratios I use for my ganache. I only use semi-sweet dark chocolate or white chocolate both from Guittard. This ganache uses equal parts of chocolate and heavy cream always stays a bit soft. This soft ganache can also be whipped to make a whipped ganache frosting.
This ratio is most commonly used in the cake decorating world. I also like using this consistency for my sculpted cakes because when the frosting sets fully, it keeps a cake very stable.
Tea makes for some excellent flavors in ganache. Milk chocolate is great for making ganache but because it contains more sugar and milk solids, it is not as stable as dark chocolate. You will need to use a bit more chocolate for this ganache to set firm. I use a ratio but I know some people go as high as Cynthia White from CAKED By Cynthia White uses white chocolate ganache exclusively for her high-end clients and never has issues with cakes melted or shifting in the super hot weather.
Water ganache is ganache made with water instead of cream. The taste is still just as good but with no added dairy. Water ganache makes the most perfect little drips for drip cakes.
Melt your white chocolate in a glass bowl over a double boiler or in the microwave. Do not over-heat. Let cool to 90 degrees before piping onto the cake or if using to frost your cake, let thicken to peanut butter consistency before using.
I know that when I first started baking I did not know that chocolate actually came in many many MANY different forms. Basically, the higher the quality of chocolate you use, the better your ganache is going to taste. You can buy chocolates in bars at the grocery store but that can get expensive. Your best bet is to look for good quality chocolate either from a restaurant supply store or cake decorating store near you or you can buy on Amazon. I use Guittard semi-sweet dark chocolate wafers because I can buy them at my local Winco in bulk and they are a good price.
Ganache can get grainy from whisking when the milk is too hot. Ganache can be left at room temperature for 48 hours, refrigerated for 1 week or frozen for 6 months.
Warm ganache up in the microwave in 15 second bursts or let it come to room temperature naturally. Be sure to watch the video below on how to make chocolate ganache and I hope this post has helped you have the confidence to go forth and make some ganache! Cake Batter and Frosting Calculator Select an option below to calculate how much batter or frosting you need.
Adjust the servings slider on the recipe card to change the amounts the recipe makes. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. This will ensure that the ganache does not dull when stored in the refrigerator.
The only way I know if ganache is dull after drying is because the chocolate wasn't tempered, but I could be wrong. That is a great article! I've used their recipe many times with success! Thanks for posting it! Thanks Indy! Just read the article and will be trying ganache in the near future. Glad to have read this article before hand because it seems I can never learn enough prior to creating a "first".
0コメント