Ganache 101

Let’s talk about the basics of Ganache today. This is a popular topic, and here are some of the basics. I’ve got a list of ratios needed for each type and the different uses.

To review, ganache is a delicious (I eat it with a spoon, don’t you?) emulsion made from cream and chocolate.

So super easy to make: heat the cream, pour over chocolate bits and stir until super smooth and glossy.

The great thing about it is its versatility. This simple recipe of just 2 ingredients can be easily tweaked to use in a variety of ways: as a glaze, frosting, filling, mousse, truffles. But the most common use in cake decorating these days is to create firm chocolate shell around cakes on which to apply fondant

There are 3 factors that can be adjusted to create different end products

• the ratio of chocolate to cream
• what type of chocolate is used
• or what temperature the ganache is when used

A thicker ganache is typically used to make chocolate truffles or the “chocolate shell” on cakes I mentioned above.

A thinner ganache is used in dessert fondues or as a poured glaze.

Allow the glaze recipe to cool, and then when it’s thicker it can be used to frost or fill cakes.

You can even whip ganache to make chocolate mousse or a whipped icing/filling.

Warmer ganache will be thin and even a liquid, but it will firm up as it gets cool.

The ratio of chocolate to cream will determine how firm the ganache gets when fully cooled.

Likewise, different types of chocolate (semi sweet, milk, white) will perform differently at the same ratio.

Here are the common ratios and uses for ganache:

-Semi sweet chocolate/ heavy whipping cream:

1:1 ratio:
glaze (warm)
dips/fondue (warm)
thin spreadable frosting (cool or room temp)

2:1 ratio:
thick spreadable icing (room temp) that will set up to a firm shell around cake. Used under fondant cakes or left naked.
cookie icing, tart filling (room temp)
truffle centers (cool/room temp)
can be whipped after cooled to create forsting for cupcakes, cakes

2.5:1 ratio:
this is my prefered ratio to create the super firm shell on a cake under fondant

1:2 ratio:
this can be whipped after cooling to create a super light and airy frosting or mousse

-milk chocolate ganache:

2:1 ratio:
glaze (warm)
dips/fondue (warm)
thin spreadable frosting (cool or room temp)

3:1 ratio:
thick spreadable icing (room temp) that will set up to a firm shell around cake. Used under fondant cakes or left naked.
cookie icing, tart filling (room temp)
truffle centers (cool/room temp)
can be whipped after cooled to create frosting for cupcakes, cakes

-white chocolate:

2:1 – 3:1: (ratio needed can vary by kind and brand)
glaze (warm)
dips/fondue (warm)
thin spreadable frosting (cool or room temp)
cookie icing, tart filling (room temp)
truffle centers (cool/room temp)
can be whipped after cooled to create frosting for cupcakes, cakes

4:1 ratio:
thick spreadable icing (room temp) that will set up to a firm shell around cake. Used under fondant cakes or left naked.

 

NOTES:

* Milk chocolate and white chocolate are softer then semi sweet, and will need a higher ratio of chocolate to cream to set up at the desired consistency.

* The ratios needed may vary depending on the brand and type of chocolate.

* Use real block chocolate, not chips, as they may not set up the same.

* You can infuse the cream with flavors like tea, mint, herbs, citrus.

* You can flavor ganache with liqueurs or fruit purees.

So there you have it! All about ganache and it’s many uses.

NOTE: See my post on fixing broken ganache here.

I hope you give it a try. In fact, I think I need to go make some right now.

Until next time, happy caking!
Sharon

PS. Visit my online school for a full education on making ganache and it’s many uses:
www.sugaredproductions.com