If you have ever gone through the dilemma of how to make a great cake, you have probably wondered what would it take to make a great chocolate ganache. After all, ganache is something that can easily elevate any sweet treat.
Perhaps you wanted to make a Valentine’s Day cake or something for a loved one’s birthday. Whatever the case, a cake that has ganache in between the cake layers is a delicious option.
Here are a few tips that we can offer to help you create ganache with the perfect consistency. These tips will ensure your ganache is silky, smooth, and delicious.
Whether it has flavoring, eggs, or butter, any cream that is mixed with chocolate, is called a ganache. As for its consistency, it is very adaptable.
The main definition of ganache doesn’t consist of a specific type of flow or consistency. It can be soft or firm, a fluffy filling, a spreadable frosting, glaze, or a flowing sauce.
All its flavors and textures are given by the method you use when you mix the chocolate and cream together, how much chocolate you add to the cream, where and for how long you cool it, and lastly, how you handle it after cooking.
Regular ganache is made with more “normal” chocolate, and you can use white chocolate, milk chocolate, semi-sweet chocolate, or bittersweet chocolate.
If you intend to use chocolate with a higher cocoa percentage, above 60% chocolate, you will need some special instructions.
No matter what type of chocolate you choose, your chocolate has to be cut into small pieces or shaved. You will need to add it to your hot cream or pour the hot cream over the chocolate.
The result will be the same, but the chocolate has to be in small pieces so it can melt quickly before the cream cools.
After you add the cream to your chocolate (or the other way around), you have to let it rest for a bit, allowing the chocolate to melt. Then, carefully mix the ingredients together, slowly, so no air bubbles are added to your mixture.
Opinions about how hot the cream needs to be can vary a lot. Some think that the cream should be brought to a full boil. The reason behind this is that it will increase the storage life of your ganache.
Pastry chef Nick Malgieri, mentions in his book called Chocolate, that sometimes it may need to be brought to a full boil, while other times, just simmering it is okay.
The proportions differ depending on what you’re making. Equal proportions or one and a half to one proportion for a glaze should be the right proportions. So, 10 oz of chocolate to 10 oz of cream, or 15 oz of chocolate to 10 oz of cream.
For a light, silky ganache, you can go for one to two chocolate to cream, or even a bit less. For chocolate truffles cover, you should go for the opposite, two to one chocolate to cream.
It can be kept for about one week in a refrigerator, and it can also be frozen for six months. However, for the best results and a silky-smooth texture, the ganache should be fresh.
Furthermore, some state that reheating should be done over simmering water or in a double boiler. If your microwave has a controllable temperature function, it will work as well.
If you stir it frequently and keep the power low, reheating just for short periods at a time, it should be perfect.
The famous delicacy that is chocolate ganache is renowned for a great reason, as we can see. It can be used as a topping, glaze, and filling for your cake, or even for truffles.
It is the perfect, delicious, and easy to make an ingredient for great cakes. We all have a sweet tooth from time to time, so why not give it a try and make a delicious ganache cake you can enjoy with your loved ones?
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