Every time I see the word ‘ganache’, I picture Buddy from Cake Boss saying it. Guh-nash, guh-nosh, whatevs. More like duh-lish, amirite?
Let’s move on, shall we. Ganache – discuss:
- Use cream with no gelatin or other thickening agents
- Heat the cream to just before boiling point, then pour it over the chocolate (in a separate heatproof bowl)
- Since white chocolate has a different melting point to dark chocolate, you need to adjust your chocolate:cream ratios – 2:1 for dark chocolate, and 3:1 for white chocolate
- Popular in Australia for using under fondant (instead of buttercream)
- Holds up pretty well
- You can get really sharp, clean edges with it
- You can whip ganache to make it light and fluffy (use a 1:1 ratio and let it sit out overnight, before whipping)
- If you want a glossy look, add a tablespoon of butter
- It keeps cakes moist by creating a seal
- Doesn’t require refrigeration once applied
- Leftovers (lol) can be frozen
- Use a hot palette knife to smooth it out and sharpen edges
- Don’t use white chocolate unless the cake will be in a cool or air-conditioned environment
- At firmer consistency (think Nutella or peanut butter), it is used for spreading – can be used to both fill and cover a cake
- At runnier consistency, can be used to pour over the top of a cake and run down the sides (it will firm up later – you may need two layers and it’s more likely to show up any imperfections in the cake – consider doing a crumb coat of firm ganache, then pouring the thinner ganache over top)
- Can be used as a filling or topping in tarts, slices etc
Check back soon for my Caramel Slice with Double Chocolate Ganache!
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