Detailed Chocolate Ganache Making Tutorial

“Ganache” is a transliteration of French “ganache,” referring to a mixture of chocolate and whipped cream. As the name suggests, “chocolate ganache” is chocolate sauce mixed with light cream.

Although the ganache recipe is as simple as chocolate and whipped cream, it has many uses: truffles, cake fillings, cake glaze, cupcakes, etc., just a little adjustment of chocolate and whipped cream. It can be ever-changing. Let us learn about the making of Ganesh today.

First of all, you have to remember: ganache = chocolate (fat) + light cream (moisture). (Chocolate is the foundation of ganache and the key to determining the taste of the main body; whipped cream provides water to form a moist and thick characteristic, and milk fat has good mouth-melting and melting in the mouth.)

Although the primary raw materials look simple, changes in temperature, ratio, and raw materials will affect the Gan franchise’s final texture.

The common ganache is a 1:1 or 2:1 blend of chocolate and light cream. With the different proportions, the taste and texture will vary greatly.

The higher the amount of chocolate (or the higher the content of cocoa solids), the more dense the texture and the higher the hardness of the finished product. It often uses as filling in chocolate candies and cake sandwiches.

The less chocolate use, the softer the texture of the ganache. This preparation is used for coating, dipping ganache, and other ingredients for glazing and decoration.

Milk chocolate, the ganache made by the dark chocolate ganache, will be slightly softer than the equal amount. Therefore, it is necessary to reduce light strength and white chocolate accordingly. The milk powder (especially the latter) in the ingredients contains:

  • More fat content.
  • Fewer cocoa solids.
  • cream.
  • An increased amount of chocolate in the formula to avoid too thin and soft.

The amount of whipped cream is proportional to the softness of the ganache. The more whipped cream, the softer the ganache.

Bonus points for chocolate ganache

Do you know how many flavors of Ganesh? With wine, fresh and fruity, thick and creamy.

In principle, as long as you pay attention to the ratio of the overall fat to water, you can add flavors arbitrarily. Of course, it is best to use low-water, high-concentration forms.

The gallery has compiled a few of the most commonly used materials. Let’s take a look at their characteristics:

1. Invert sugar (other sugars)

The addition of sugar provides sweetness and has moisturizing and moisture control, which can reduce the water activity of ganache and extend the shelf life.

It still recommends adding sugars in formulas with high water content so that the water will be in a stable state. Otherwise, it will quickly deteriorate.

2. Butter

The cream is rich in milk fat, and a proper amount can enhance the smooth taste of ganache. Mostly unsalted or fermented butter, which must be warmed and softened (24-25℃) before use.

Please note that the cream cannot place in a hot place. Otherwise, after the cream melts, the fat will separate from the water. Even if the temperature lower, the cream will not restore to its original state.

3. Spices

Dry spices enhance the richness, including coffee, matcha, black tea, cinnamon, vanilla pods, etc. It is usually heated together with whipped cream to make the whipped cream absorb its aroma, filtered, and then blended with chocolate.

If the cooked spices and cream are left to stand and then filtered out the next day, the flavor will be more intense.

4. Puree

You can choose the dry spices used to enhance the richness, including coffee, matcha, black tea, cinnamon, vanilla pods, etc. For example, in 1:1 chocolate and whipped cream, adding fruit puree with more water content, you need to keep the sum of whipped cream and fruit puree in the same ratio as chocolate (1:1).

Pay attention to the fruit puree with high acidity. Generally, the fruit puree with high acidity is not suitable for heating with whipped cream because the combination of fruit acid and the whipped cream protein will produce solid sediment, which will affect the texture.

5. Alcohol

Alcohol has a bactericidal effect, can be antiseptic, and is beneficial to preservation.

Here, we will choose high-alcohol vodka, whiskey, and brandy. Because the high temperature is com to make the aroma of the wine volatilize. It can add after the whipped cream is heated and cooled or after the emulsification and stirring thoroughly to enhance the ganache’s aroma and flavor.

How to make ganache?

  1. Chop the chocolate and melt it with water heating or microwave heating. Note that the temperature during melting should not exceed 40°C.
  2. Boil whipped cream and glucose syrup until boiling. Note that the whipped cream can be sterilized by heating and boiling, extending the storage time. If it does not boil, it must consume within three days.
  3. Cool the whipped cream to 55°C, pour it into the melted chocolate, and mix well. Start from the center and stir in the same direction, keeping the pressure horizontally as much as possible to reduce air mixing. Note that the cooling temperature of boiling whipped cream depends on the chocolate temperature.
  • Melting chocolate temperature 40℃+light Cream 55-60℃;
  • The temperature of unmelted chocolate is 20°C + light cream 75-80°C.

The process of using a Fat Melting Kettle is the same. The advantage of choosing a machine is that it is not easy to mix in air, saving time and effort. The disadvantage is that it is easy to rub and heat, and you need to pay attention to temperature changes at any time, and the weight should control at 2/3 of the container.

The role of chocolate emulsification

Emulsification is the soul of making ganache! It is the process of evenly blending chocolate and whipped cream. Only after it is fully emulsified can it emit the proper aroma and flavor; if not, even if you use good quality chocolate, the taste is a little worse.

  1. When chocolate and whipped cream are fused, mix them after proper standing to make the emulsification of the two more delicate;
  2. The temperature of whipped cream should not be too high, and the emulsification temperature should maintain at 36-40℃ to avoid separation of oil and water in the chocolate.

Moisture required for emulsification

The whipped cream needed for emulsification depends on the reliable cocoa content of the chocolate. Generally, the higher the cocoa content, the more water is required.

  • 56% dark chocolate 100g + water 50g = 1: 0.5
  • 38% milk chocolate 100g + water 40g = 1: 0.4
  • 35% white chocolate 100g + water 30g = 1: 0.3
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