Hey guys,
If you’re into baking, you must be knowing about this magical thing called “Ganache” and if, you’re not into baking, you must be knowing about the chocolate frostings on your cakes/cupcakes/eclairs etc and that’s called “GANACHE”
I have not met a single baker who is not fond of ganache and you know why? because it’s so soothing to make it and using it is completely therapeutic.
There are various ways of making ganache and different chefs/bakers have their own ways of working with it. Today, I will be sharing about how I like my ganache to be along with the process of making ganache from the scratch!
What is Ganache?
Ganache is a mixture of melted chocolate and cream that can be used as a glaze or drizzle, a filling for layering cakes and under fondant sculptured cakes
The standard way of making chocolate ganache is to boil your fresh cream(about 25-30% fat content) and pour it over your chopped chocolate and stir it till it becomes smooth and silky!
There are so many ways to make the Ganache, some people boil their cream and pour it over the chopped chocolate(this is what I do). Other people mix the desired quantities of cream and chocolate and then, heat it till they achieve the right consistency and some people also add a little butter to get that sheen on their ganache!
I am going to talk about 3 types of ganache along with their recipes today! Also, since it is a recipe consisting of just 2 ingredients, i.e, cream and chocolate, you must ensure that you use the best quality of chocolate available!
I never ever prefer using fake chocolates like compound slabs! They’re NOT CHOCOLATES and i can’t stress enough about it.
Here’s how you can make your ganache with simple ingredients:
DARK CHOCOLATE GANACHE(1: 1.5 ratio)
For Dark Chocolate ganache, I use either Callebaut 811 or Van Houten 55%. Both of these chocolates are couverture and not compound. These chocolates give me a beautiful beautiful texture along with a perfect taste.
Ingredients:
150g chocolate(callets or chopped)
100g amul fresh cream
Method:
1. Pour your amul cream in a bowl, microwave it for about 90 seconds and pour the boiling hot cream over your chopped chocolate. Stir it using a spatula and ensure that there’s no solid chocolate chunk left. In case you feel that there are some chunks which aren’t melted, heat the ganache for 20 more seconds and stir properly!
How to store and use your ganache?
If you are planning to frost your cake in the morning, you need to prepare your ganache at night and keep it outside at the room temperature(if it’s not too hot). You need to tear a large sheet of cling wrap and touch the surface of your ganache using the cling sheet. This method is called surface wrapping your ganache.
When you need to use the ganache in the morning, you need to take out the surface wrap and emulsify your ganache before using it. This step will ensure that your ganache is smooth, silky and usable.
After this, pour it in the piping bag and start the job 🙂
MILK CHOCOLATE GANACHE(1: 1.5 ratio)
For Milk Chocolate ganache, I use either Callebaut Van Houten. Both of these chocolates are couverture and not compound. These chocolates give me a beautiful beautiful texture along with a perfect taste.
I again use the same quantity as in case of dark chocolate ganache and the procedure also remains the same.
WHITE CHOCOLATE GANACHE(1: 2.5 ratio)
For White Chocolate ganache, I use only Callebaut W2 callets. This gives beautiful texture and amazing taste to the ganache.
Ingredients:
250g white chocolate(callebaut callets)
100g amul fresh cream
Method:
1. Pour your amul cream in a bowl, microwave it for about 90 seconds and pour the boiling hot cream over your white chocolate callets. Stir it using a spatula and ensure that there’s no solid chocolate chunk left. In case you feel that there are some chunks which aren’t melted, heat the ganache for 20 more seconds and stir properly!
2. Surface wrap the ganache and keep it aside for overnight
3. Before using it, emulsify properly and start piping!
Hope this blog was helpful to you. If you have any queries, you can comment in the section below and i will get back to you asap 🙂
Love,
Mehak