Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [ganache]

Questions with this tag should be about making ganache in the broad sense.

Questions with this tag should be about making ganache in the broad sense.

A ganache is in its most basic form acquired by putting melted chocolate and cream together and letting it set. There are different variations (other ratios for different thicknesses, other kinds of chocolate, additions e.g. butter etc.).

Question about problems with the basic method are allowed, so are questions on how to infuse different flavours or substitutions for the basic ingredients or additions to it.

Questions that are not allowed include asking for a specific ratio (because of two reasons: (1) because everybody has a specific favourite thickness so it would be not-constructive and (2) because working with such a simple thing makes asking for a ratio a recipe request, which is off-topic according to the FAQ).

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Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or bittersweet chocolate to 1 part each butter and whipping…
Aaronut
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Bourboning up a ganache

I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note though. I'd like to add some bourbon to the ganache, which is just 1 cup heavy whipping…
Scott Seidman
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What is liquid glucose?

Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I didn't think I had that, so I used 'fondant sugar'…
Mien
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Whipping heavy cream with melted chocolate

This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to…
Matt W
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What is the proper ratio of heavy cream to chocolate for a thick ganache?

Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything special that needs to be done to achieve this other than adjusting the ratios? Right now I'm…
Ryan Elkins
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White chocolate ganache won't set

The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit that really nice fudgy stage where I could take it…
Matthew
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Ganache alternative for "Nanaimo bars"

Introduction I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with different flavours (I'm thinking maple syrup is the obvious choice, dried apple, and…
justforplaylists
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How to sweeten ganache for a chocolate lining

I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to sweeten it up? I'm no expert on ganache, but my…
arch-imp
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What is ganache, and how it is used in truffles? Does it differ from chocopaste?

I need to know what ganache is and how it is used in different truffle recipes. Also, how it is different from chocopastes?
ada91
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How to travel with a cake overseas?

I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake either before or after the flight. So, I need all the tips and help to help me take the cake…
Divi
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Can I swap out butter and milk for heavy cream in a ganache recipe?

I want to make a ganache today, but the heavy cream I expected to use has gone bad and the local stores are all closed right now. My normal recipe is 1:1 ratio of cream to chocolate. I know that I can't substitute butter and milk for whipped cream…
Erica
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How do I infuse fruit flavor in ganache?

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, like starfruit, apples, etc? Thanks!
ash
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Chocolate mint ganache - too runny

I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose. I melted the chocolate slowly and heated the cream and then added the two together and…
ALR
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Ganache by pouring before fondanting a cake

in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have a smooth effect. I will be using dark chocolate to make the ganache. I am pretty good at…
Divi
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White ganache from cocoa butter won't set

I want to create white truffles which doesn't taste like white chocolate (sugar and vanilla) but like dark chocolate. So I tried to create them from cocoa butter. I added 60 g of cocoa butter, 17g of cream and 12g of powdered sugar (because it…
MaBu
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