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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How can I make a stable olive oil and vanilla ganache?

I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache. How should I go about doing this? Should I just make it like a regular ganache or will it just split and not form an emulsion?
Sebiddychef
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Can ganache with butter be frozen, thawed and reused?

I have made a batch of ganache with butter in it. The recipe was supposed to be for chocolates, but I want to now use it on top of a cake. Can I freeze it, then thaw and use it in about a weeks time?
Michele Smith
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Separated, grainy ganache (Dark and Stormies from Grewelings's book)

I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ganache came out grainy or almost spongy in…
Computerish
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How can I increase the shelf life of chocolate ganache?

I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter and chocolate that has to be used in order to…
Sara
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How can I make a vanilla ganache which does not taste of white chocolate?

I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on their vanilla macaron as it doesn't taste like white chocolate! In fact, it tastes like a…
Rafaella
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Why does my ganache keep breaking?

I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the chocolate never exceeds 120 degrees. Here's my…
afkbowflexin
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Can I add more cream to my thick and ready ganache?

The answer to this question might also answer this question. I made ganache and it's ready, but to thick to work with (I probably messed up the chocolate-cream ratio). Can I add more cream to it if it's already ready? If yes, can the cream be warmed…
MBEllis
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Air bubble on surface of chocolate

How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any suggestion to this problem? I'm making a ganache…
yoong
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Ganache coating on a roulade

What started out as a variation on a Sacher Torte has turned into a roulade (mostly to justify my recent purchase of a jelly roll pan). I think I've got it figured out exactly how I want to do it, except for one thing. I want to coat the whole thing…
Jolenealaska
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Making dairy free using coconut cream with low fat white chocolate Ganache

I am trying to make white chocolate ganache dairy free using coconut cream. Dont know fat %. I cant get it to thicken. I am using Callebaut white chocolate for the first time. I have made dairy free dark choc ganache using coconut cream and bakers…
CharH
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Is boiling or pouring better for emulsifying chocolate ganache

I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate. Wouldn't it, however, be easier to just throw the chocolate into the pot of milk on…
trinth
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Chocolate ganache

I followed a recipe I found in a (last year's) magazine, for chocolate ganache. 300ml water and 125g caster sugar brought to the boil and poured over 250g chopped dark chocolate. The recipe said whisk until smooth. I whisked for AGES and it just…
Lynda Spencer
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How do I keep my chocolate ganache in the right consistency?

I made a chocolate ganache and after a few hours in the fridge it was in the perfect consistency. I left it out of the fridge so it would be room temperature, and an hour later it became much harder. I tried putting it back in the fridge but it…
MBEllis
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How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache is perfectly fine to eat for upto 10 days at room…
Racheal
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