Think of a Ganache as an emulsion, just like a mayonnaise. The goal is to mix two components that are not supposed to mix – chocolate, which is fat, and a liquid – Although the liquid is often fresh cream with some flavor, it can be any liquid. Fruit juices are an obvious alternative.
The proportion of chocolate and liquid vary depending on the type of the chocolate you’re using – the “lighter” the chocolate, the less liquid needed – and the usage of the Ganache.
If the Ganache is to be used to make Truffles you will need a harder firmer Ganache than if the ganache is to form the inside of a molded bonbon.
As a guidance, if you use dark 70% chocolate, add one third of its weight in fresh cream. If using 60% chocolate, the liquid should only 20% of the total.
In order to achieve this emulsion you need to
act progressively and to play on temperatures to help you. The steps are:
- Melt the required quantity of chocolate you want to turn into ganache
- Bring the fresh cream or liquid to a boil
- Add the liquid in small batches into the chocolate
- Once the temperature is down to 86F or 32C, add 5% of butter
The flavors are to be added to the liquid prior to warming it. Remember that concerning flavors, “less is better that more”. You can easily “kill” a Ganache by adding too much flavor which will completely take-over the taste of chocolate. So experiment progressively to define the right amount.
If you use bitter or bitter sweet chocolate, adding a quality honey to the fresh cream or liquid will add a nice sweet taste.
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