3 May, 2015
Ganache can be of three different consistencies. Very thick ganache that sets quickly that is used to make truffles. A less thick ganache which is used to mask cakes that can also be used to spread over or between layers or to decorate. A runny ganache is usually poured over a cake for a smooth shinier finish. Use good quality dark chocolate buttons or slab.
Here are the standard ratios;
Chocolate truffles: two parts chocolate to one part cream (2:1)
Spreading and masking: equal parts chocolate and cream (1:1)
Pouring or glaze: one part chocolate to two parts cream (1:2) and glucose syrup (optional)
- Chocolate chopped (dark or milk)
- Thickened cream
- If using a slab, chop the chocolate in to cubes.
- Place chocolate in a heat proof bowl.
- Boil cream in a heavy based saucepan.
- Pour the boiling cream over the chocolate and make sure chocolate pieces are well submerged.
- Leave intact for a minute or two.
- Using a spatula, slowly stir the centre in circular motion without incorporating air.
- Take time to stir until chocolate is melted and the ganache is smooth without lumps.
- If there are lumps and the mixture is already cooled, reheat on a bain-marie (double boiler) or microwave for 30 seconds on medium power.
- If using for truffles or spreading, refrigerate until set.
- If it’s a poring ganache, pass through a sieve to get rid of lumps and air bubbles and use immediately.