I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to sweeten it up? I'm no expert on ganache, but my understanding is I shouldn't just add sugar as it will turn grainy. If I melt sugar into the cream before the chocolate, how much should I use?
While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating.
If bitterness specifically is the problem, I'd suggest using a less bitter chocolate. Perhaps you can find something with lower cocoa solids that will have a smoother flavor without adding any sweeteners.
Added from a comment since I remembered: A tiny amount of salt can also help to cover bitterness. You could try that.
What do you think of melting sugar into the cream? Would that get grainy? OP, whatever sweetener you choose (if you do end up using a sweetener), how much to use is a matter of taste.– Jolenealaska ♦Dec 24, 2014 at 21:22
1As long as it was totally dissolved, it shouldn't get grainy. I'd probably go with a superfine sugar just to be safe though. My main concern would be that dissolving the sugar would end up with some of the same effects as a syrup (hygroscopic stuff). And also, as has come up before on here, a pinch of salt can do a lot to eliminate bitterness.– SourDohDec 24, 2014 at 21:24
1Well, it looks like I have some experimenting to do. Lots of options. Thanks for the pointers!– arch-impDec 30, 2014 at 19:55
Let us know what you find?– SourDohDec 30, 2014 at 19:56