chocolate ganache what is it

by Dora McCullough Published 3 years ago Updated 3 years ago

Full Answer

How to make the perfect chocolate ganache?

Instructions

Chop the chocolate and place it in a large bowl. Set aside.
Heat cream in a saucepan over medium-low heat until the mixture begins to steam. Do not simmer or boil.
Pour the warm cream over chopped chocolate in a bowl. Stir gently to cover all the chocolate. ...
Whisk or stir the cream and chocolate together gently until it's combined into a smooth ganache. ...

What does ganache taste like?

Instructions

Add the chocolate chips to a heatproof glass bowl.
Heat up the cream in a saucepan over medium heat. Bring it to a simmer but don’t allow it to get to a boil. ...
Pour the hot cream over the chocolate chips in the bowl.
Cover the bowl with plastic wrap.
Allow it to sit for 3 minutes.
Stir with a spatula to completely combine the mixture.
Serve warm.

What is ganache and how is it used?

Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries.

What is the difference between ganache and frosting?

The Ultimate Guide to Different Types of Frosting

Buttercream. Buttercream is by far the most common type of frosting, and it's made by combining a type of fat—usually, but not always butter—with sugar.
Cooked Frosting. ...
Whipped Cream Frosting. ...
Royal Icing. ...
Ganache. ...
Glaze. ...

What is meant by chocolate ganache?

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.

What is the difference between chocolate and chocolate ganache?

Ganache is a smooth glaze made primarily with melted chocolate and cream (here's how to make chocolate ganache, step by step). Unlike fudge, chocolate is indeed the main ingredient in a ganache. It's commonly used to frost cakes and cupcakes or to coat truffles.

What does a ganache taste like?

Chocolate Ganache tastes like truffles. Ganache is a mixture of melted chocolate and cream that can be used as a glaze or drizzle, a filling for layering cakes and under fondant sculptured cakes. It can be made from white, milk or dark chocolate and flavours can be added (and colour added to white ganache).

What is chocolate ganache cake made of?

Ganache is a simple icing made with cream poured over chocolate. It is effortless to make and only requires three ingredients: semi-sweet chocolate chips, heavy whipping cream, and unsalted butter.

Is ganache just icing?

Ganache is a rich and creamy mixture primarily made of chocolate and whipping cream, while frosting can refer to many different types of baked good toppings. While ganache can be used as a frosting, it is typically not referred to as a frosting and instead usually just called ganache.

Is ganache like fudge?

Ganache is a smooth glaze made primarily with melted chocolate and cream. Unlike fudge, chocolate is indeed the main ingredient in a ganache. It's commonly used to frost cakes and cupcakes or to coat truffles. It can even be used as a sweet dipping sauce for fruits, pastries, and breads.

Is ganache hard or soft?

At a ratio of two parts chocolate to one part cream, ganache cools to a firm and smooth texture, perfect for rolling into chocolate truffles. Change the ratio to equal parts chocolate and cream, and you'll have medium-consistency ganache, just right for glazing and filling cakes and pastries.

Why is it called ganache?

(n.) a rich mixture of cream and chocolate Well as a word for a jawbone, ganache comes from the Greek for “jaw”, gnathos. That fell into use in Latin, then Italian, and finally French in the seventeenth century, becoming specifically attached to horses' jaws in French sometime in the mid 1600s.

How do you eat ganache?

6. Chocolate Fondue – Warm ganache is perfect for dipping cut fruit, pieces of cake, marshmallows, and pretzels. 7. Topping or Filling for Cupcakes – We might night have enough ganache for a whole layer cake, but we could certainly stretch it out for a batch of cupcakes.

How do you put ganache on a cake?

1:263:14How to Pour Chocolate Ganache with Zoë François of ZoëBakes - YouTubeYouTubeStart of suggested clipEnd of suggested clipIt won't cling it will just run right off the side. So just if it's seems thin just let it cool offMoreIt won't cling it will just run right off the side. So just if it's seems thin just let it cool off for about 10 15 20 minutes until you have a nice thick ganache. So once you have it poured.

What do you put between cake layers?

To fill between layers of a cake, pipe a border of American buttercream (or Swiss meringue buttercream or your favorite stiff frosting) around the outer rim of the cake. Spread filling in the middle, then place next layer on top. Most fillings will cut better when chilled.

How do you pronounce chocolate ganache?

0:080:54English, American, French Pronunciation (Chocolate Ganache)YouTubeStart of suggested clipEnd of suggested clipGanache au revoir pareil.MoreGanache au revoir pareil.

How do you make chocolate ganache?

If you’re now craving ganache (we know we certainly are), you’re in luck because it’s very easy to make — all you need is chocolate and cream. You can make ganache with any type of chocolate. However, it’s more common to use dark chocolate because it makes the ganache richer and more velvety.

What can you use chocolate ganache for?

Ganache is incredibly versatile, so the list of things you can do with it is endless. It’s perhaps most commonly used to decorate cakes, fill pastries, and make truffles, but these are just a few examples. You can use it in pretty any type of baking.

How do you decorate a cake with ganache?

Wondering how to decorate a cake with chocolate ganache? It couldn’t be simpler.

Glorious ganache

We hope you’ve enjoyed reading all about ganache as much as we’ve enjoyed writing about it. This versatile French chocolate creation is as enjoyable to make as it is to eat. Why not get creative and add it to some of your favourite bakes and desserts.

What's the best kind of chocolate to use for chocolate ganache?

We recommend using semisweet chocolate chips for this easy chocolate ganache recipe (and using the ganache for these chocolate ganache peanut butter cupcakes !). Don't have a bag of semisweet chips? You can use dark baking chocolate instead. Just follow the steps in this ganache-topped chocolate cake recipe.

How long does it take for chocolate ganache to harden?

It takes about two hours at room temperature for chocolate ganache to completely cool and set. You can speed up the process by placing the ganache in the refrigerator. Keep in mind that you'll only want to thicken spreadable or whipped ganache, like in this three-layer chocolate ganache cake.

What can you substitute for heavy cream in ganache?

There are plenty of substitutes for heavy cream. Melted butter and 2% milk works well, or you could use sweetened condensed milk. If you're looking for a dairy-free alternative, try coconut cream. (Here's how to make chocolate ganache, step by step.)

A good blend

Ganache is a fat-in-water emulsion. Technically, fat and water don’t mix, but when emulsified, tiny droplets of cocoa butter from the chocolate and droplets of butterfat from the cream become dispersed and suspended in a syrup consisting mostly of water from the cream as well as melted sugar from the chocolate.

Chocolate, meet cream

To make a uniformly smooth and creamy ganache, always add chopped or melted chocolate to warm cream, rather than the other way around. Stir with a rubber spatula for a bubble-free result that’s perfect for truffles and cake glazes.

Mind the temperature

Chocolate is sensitive to temperature changes. The cocoa butter in chocolate melts at a relatively low temperature range of 87°F to 91°F, just below body temperature. Melted cocoa butter solidifies again around 68°F. Notice that the difference between solid and melted chocolate can be as little as 20°F.

Why the cocoa percentage matters

Chocolate liquor, a key component in chocolate, is a mixture of cocoa solids and cocoa butter. When you’re making ganache, the higher the percentage of chocolate liquor in the chocolate, the richer and more chocolatey the finished flavor will be. Chocolate around 70 percent, usually called bittersweet or dark, is ideal.

How to fix broken ganache

If your ganache looks grainy and curdled, the emulsion has broken. The fat is separating from the watery liquid, usually because there isn’t enough liquid to hold the amount of chocolate solids suspended in the mixture. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously.

We'll show you how to make chocolate ganache step by step so you can make fancy, decadent desserts at home

Some of the most satisfying desserts are rich and chocolaty, like flourless chocolate cake, chocolate peanut butter cupcakes and chocolate cheesecake bars. These over-the-top desserts have something in common: chocolate ganache.

What is Chocolate Ganache?

Chocolate ganache is a luscious combination of cream and melted chocolate. It has a gorgeous shine and a fudge-like texture (although there are differences between fudge and ganache ). Chocolate ganache can come in a few different forms:

How to Make Chocolate Ganache

While chocolate ganache may seem fussy, it’s actually very simple to make at home. Depending on the dessert you’re making, the ingredient ratios may vary. But no matter the quantities of chocolate and cream called for, the procedure for how to make chocolate ganache is generally the same.

How to Use Chocolate Ganache

One of the most common ways to use chocolate ganache is as a shiny cake glaze. For this, use a glass liquid measuring cup to slowly pour slightly cooled ganache over your cake, letting the ganache drip over the edges. Then use an offset spatula to smooth and evenly coat the cake, working quickly before the ganache thickens.

Chocolate Ganache Tips

If your ganache separates or becomes grainy, try adding more liquid and rewhisking until it becomes smooth. You can also give it a very slight re-warm on the lowest heat setting on the stovetop while whisking. (You need just a whisper of heat to remelt the chocolate.)