Questions tagged [ganache]
Questions with this tag should be about making ganache in the broad sense.
29
questions
47
votes
5
answers
17k
views
Could coconut cream be used to create a non-dairy ganache for whipping?
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
- 55.1k
11
votes
1
answer
939
views
Bourboning up a ganache
I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists.
It is a little one-note though. I'd like to add some bourbon to ...
- 357
9
votes
4
answers
54k
views
What is liquid glucose?
Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I ...
- 13.4k
7
votes
3
answers
16k
views
Whipping heavy cream with melted chocolate
This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it.
I then added a table spoon of cold, extra thick ...
- 1,141
6
votes
9
answers
68k
views
White chocolate ganache won't set
The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit ...
- 3,362
6
votes
3
answers
2k
views
What is the proper ratio of heavy cream to chocolate for a thick ganache?
Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache.
Is there anything special that needs to be done to achieve ...
- 6,203
5
votes
2
answers
222
views
Ganache alternative for "Nanaimo bars"
Introduction
I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with different flavours (I'm thinking maple ...
- 151
4
votes
1
answer
267
views
What is ganache, and how it is used in truffles? Does it differ from chocopaste?
I need to know what ganache is and how it is used in different truffle recipes. Also, how it is different from chocopastes?
- 41
4
votes
1
answer
10k
views
How do I infuse fruit flavor in ganache?
I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
- 517
4
votes
1
answer
3k
views
How to sweeten ganache for a chocolate lining
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 ...
- 43
4
votes
1
answer
874
views
Can I swap out butter and milk for heavy cream in a ganache recipe?
I want to make a ganache today, but the heavy cream I expected to use has gone bad and the local stores are all closed right now. My normal recipe is 1:1 ratio of cream to chocolate.
I know that I can'...
- 8,363
4
votes
1
answer
1k
views
How to travel with a cake overseas?
I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake either before or after the flight. So, I need ...
- 4,796
3
votes
2
answers
5k
views
White ganache from cocoa butter won't set
I want to create white truffles which doesn't taste like white chocolate (sugar and vanilla) but like dark chocolate. So I tried to create them from cocoa butter.
I added 60 g of cocoa butter, 17g ...
- 33
3
votes
4
answers
3k
views
How can I make a stable olive oil and vanilla ganache?
I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache.
How should I go about doing this? Should I just make it like a regular ganache or will it just ...
- 3,758
3
votes
2
answers
1k
views
Chocolate mint ganache - too runny
I am making moulded chocolates and I followed a recipe to make a mint ganache filling.
I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose.
I melted the chocolate slowly and ...
- 367
3
votes
2
answers
1k
views
Ganache by pouring before fondanting a cake
in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have a smooth effect. I will be using dark ...
- 4,796
3
votes
2
answers
6k
views
Separated, grainy ganache (Dark and Stormies from Grewelings's book)
I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...
- 2,255
3
votes
1
answer
329
views
Can ganache with butter be frozen, thawed and reused?
I have made a batch of ganache with butter in it. The recipe was supposed to be for chocolates, but I want to now use it on top of a cake. Can I freeze it, then thaw and use it in about a weeks time?
2
votes
4
answers
4k
views
Why does my ganache keep breaking?
I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the ...
- 133
2
votes
3
answers
16k
views
How can I make a vanilla ganache which does not taste of white chocolate?
I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on their vanilla macaron as it doesn't taste ...
- 61
2
votes
2
answers
1k
views
Can I add more cream to my thick and ready ganache?
The answer to this question might also answer this question.
I made ganache and it's ready, but to thick to work with (I probably messed up the chocolate-cream ratio). Can I add more cream to it if it'...
- 123
2
votes
0
answers
2k
views
How can I increase the shelf life of chocolate ganache?
I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter ...
- 21
1
vote
3
answers
338
views
Ganache coating on a roulade
What started out as a variation on a Sacher Torte has turned into a roulade (mostly to justify my recent purchase of a jelly roll pan). I think I've got it figured out exactly how I want to do it, ...
- 58.7k
1
vote
3
answers
9k
views
Air bubble on surface of chocolate
How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any ...
- 5
1
vote
0
answers
31
views
Making dairy free using coconut cream with low fat white chocolate Ganache [duplicate]
I am trying to make white chocolate ganache dairy free using coconut cream. Dont know fat %. I cant get it to thicken. I am using Callebaut white chocolate for the first time. I have made dairy free ...
- 11
0
votes
2
answers
188
views
Is boiling or pouring better for emulsifying chocolate ganache
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier ...
- 103
0
votes
1
answer
291
views
Chocolate ganache
I followed a recipe I found in a (last year's) magazine, for chocolate ganache. 300ml water and 125g caster sugar brought to the boil and poured over 250g chopped dark chocolate. The recipe said whisk ...
0
votes
0
answers
150
views
How do I keep my chocolate ganache in the right consistency?
I made a chocolate ganache and after a few hours in the fridge it was in the perfect consistency. I left it out of the fridge so it would be room temperature, and an hour later it became much harder. ...
- 123
-1
votes
1
answer
2k
views
How can I prove ganache is safe at room temperature?
Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative.
I know the ganache ...
- 1