What is ganache

To be honest with you, I have never actually made it! I do know that you really do need to use a really good quality white chocolate so it does not seize up on you!

You might try this tutorial! Does it have to do with how much air you get in it when whisking? Hi Cameron! For this, the ganache is put into a mixer and a lot of air is whipped into it lightening the texture and color! Hi Aurora! Are you using it as is or whipping it? If you are whipping it, it should be enough for either! Hope that helps! Does the ratio ganache set up firm? I want to use it as a cupcake filling, but want it to stay a pudding-like or slightly thicker consistency.

Also, if you refrigerate or freeze it if you make it in advance , does it soften on its own at room temperature? A lot of questions, I know. I would appreciate your tips!

Hi Brock, the ratio does set up like a pudding. I have never tried to fill cupcakes with it and freeze them. I would suggest experimenting with that before you do a large batch! Hi Baker Bettie. Are the ratios the same for white chocolate? And is this enough ganache for a double layer 8 or 9 inch cake? Thank you. Really helpful explanation of the different ganache types. Good luck! I have made this, mostly for pouring over chocolate rolled cakes.

Wish me luck! Thank you for posting this. Hi Nat, you are correct! I am so sorry there was a typo. It is fixed now. Thanks for letting me know! Hi should i put my cake covered with ganache in the fridge before covering it with fondant. How would the fondant stick? Yes, I suggest chilling your cake before adding the fondant. Can we loosen the consistency of the ganache by adding more heavy cream to it even after it has set? This taught me exactly what I needed to know, and with a comfortable amount of adds along with it on mobile.

I am trying to use the ganache as a filling inside of cookie, but do I need to throw out the cookies after a few days? Is there a way to keep the ganache from spoiling for a longer window without refrigerating? Should I be considering a different filling? Which directions should I follow? I tasted one that I bought and it was really good but when I tried to make them the chocolate did not firm up and was sticky.

Hi I need your help. I want to make a layered very small cakes whith sponge and ganache. How do I make a really thick ganache which will stand up to the heat and humidity of the Caribbean.

Hope you can help. Are you using the ganache as a filling or topping? For a filling, use the ratio listed in the recipe. That will hold up well as a filling. Will this be possible? Will the whipped ganache be okay as long as it all stays frozen until she thaws it out??? Unless you can ensure it stays frozen while in transit- maybe some dry ice?

You can add food coloring to get a specific color, but most of the time it will be off-white. How much chocolate and how much cream depends on your particular recipe. The results will be a little iffy, and the result will set very quickly and much harder than regular ganache. Ganache can be easily made vegan. You can even make whipped cream out of it. As for frosting, you can get vegan frosting by using margarine or shortening, but it may not set the same way as buttercream frosting.

Say you made chocolate frosting, either by adding cocoa powder or some melted chocolate into the buttercream. You will still have much more of a chocolate flavor in the ganache than in the frosting. If you want it to be softer, just use more cream, or not as much chocolate. One without crumbs of extra cream, a nice clean cut each time. Well, ganache can be a bit of a pain, even for a hot knife.

You still need to clean it after each slice, but you get a nicer line each time. Of course, you can have the best of both worlds and make your ganache into a frosting. Or at least something very similar to frosting.

For this you need ganache that is semi-liquid, very soft, meaning it should have more fat than cocoa solids. Using one part cream to two parts of chocolate yields a very rich, dense chocolate filling that can be used in truffles and other candied desserts. This version can also be lightly rolled in cocoa powder and served plain, like a truffle. For a lighter filling, the ratio is one to one, and this type is good for layering in cakes and similar desserts.

Different types of chocolate yield various styles of ganache, from bittersweet to white. As a general rule, it is a good idea for cooks to use high quality chocolate, since the mixture is so simple that cheap chocolate will mar the flavor. Especially when the glaze or filling is being paired with a rich, luxurious cake, this cheapness can become glaringly obvious.

This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles. In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated.

Other common additions include butter, for a creamier texture, and extracts or oils for flavoring. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.