Ganache is mixture of chocolate and cream, used to make
truffles and other chocolate candies, or as a filling in cakes and
pastries. The texture of ganache depends on the ratio of cream
to chocolate. A greater proportion of chocolate creates a “firm”
ganache that has the consistency of thick paste at room
temperature, and that hardens upon refrigeration.
• Back in the day, the French used the word ganache as an
insult. The insult is probably from the French word "Ganacher",
which means to slog, as if walking through mud or a mess.
• Around 1850, the story tells that a pastry apprentice dropped a
pot of hot milk in a bowl with melted chocolate. To try and hide
his accident, he quickly started mixing the two together,
hoping his chef won’t realise what happened. But he didn’t
manage to hide it and his chef insulted him calling him
“ganache..” meaning “what an idiot!”. Once the chef tasted
this new confection and realised how good it was he named it
“GANACHE”
• Chocolate : Chocolate is the 1st main or base ingredient in
the preparation of ganache. Any type of chocolate can be
used in ganache making either compound & couverture.
• Cream is the 2nd main ingredient of the ganache , it
contributes to the texture of ganache or it looses the texture
of ganache if added in different ratio.
• Butter is optional, it provides smooth finish and shine to the
ganache. Both salted and unsalted butter can be used.
• Invert sugar: Some bakers add invert sugar in ganache to
increase the shelf life and It also provides sweetness.
• Glucose: it helps in providing gloss and intended to keep
the ganache from becoming too hard
• Flavourings: Flavour is added to increase richness or to
enhance overall flavour of the ganache. For example: fruit
purees, essence or extracts, spices are used.
• Salt: salt is added sometimes to balance out the flavour of
ganache or to enhance flavor of the ganache
• Method 1: Pour hot cream over fine chop chocolate
(in this method first chop chocolate finely, heat
cream till simmering point, now add cream over
chopped chocolate , let it stand for 1-2 min , now
stir with the help of spatula or whisk)
• Method 2: Pouring hot cream over melted
chocolate (In this method melt chocolate & heat
cream, now mix cream with melted chocolate
with the help of silicon spatula or whisk ).
GANACHE RATIOS FOR
DARK, MILK AND WHITE
Filling and/or Frosting for Cakes and Thin Glaze, Dipping Chocolate (for Fondue or
Making truffles or piping decorations
Cupcakes, Thick Glaze, Whipped Chocolate Fountain), Lighter Whipped Ganache
onto a cake (Chocolate: cream)
Ganache Frosting (Chocolate:cream) Frosting, drinking chocolate (Chocolate:cream)
Dark 1:1 1:2 2:1
Milk 1 - 2:1 1:1 3:1
generally not used in
White 2-3:1 4-5:1
layering of the cake
equal parts chocolste
and cream
2 parts chocolate
1 part cream
2 parts cream
1 part chocolate
• Tempered Ganache is made with couverture chocolate.
• Certain temperatures are followed in making of
tempered ganache.
• This ganache is more stable, gives a good mouth feel,
has more smooth texture
• Method:
1. In this the chocolate is melted till 45-50 Degree
Celcius.
2. Cream is heated till 60-70 Degree Celcius than added
to the melted chocolate in 2 batches.
3. Soft butter (Room Temp.) butter is added at 35 Degree
Celcius and mixed with the help of whisk till smooth
emulsion is formed.
• It is made simply by whipping cooled ganache.
Because it contains heavy cream, it can be whipped
into a light and fluffy texture.After ganache is whipped
into a frosting, it has the texture and flavor of a very
rich chocolate whipped cream. However, it is much
sturdier than traditional whipped cream. This makes
a great alternative to buttercream frosting.
• The ratio used in making whipped ganche is 1:1 (i.e,
one part of cream and one part of chocolate)
Warm Cooled Whipped
• Different Ganache Flavours can be made from one basic
ganache recipe with just a little addition and subtraction.
• To prepare fruit flavour ganache you can use different
kinds of Fruit Purees, Fruit Extract or essence (to give
additional flavour )
• Methods : For making fruit flavour ganache remove
some parts of cream from the ganache ratio & replace
with fruit puree. For Example : If you are making 2:1 (i.e,
100 gm chocolate and 50 gm cream) ratio of ganache,
then you can remove 25 gm of cream and add 20-25 gm
of puree (based on the consistency) Note :- In order to
maintain perfect consistency you can reduce the liquid
content of the puree by cooking it a bit.
Caramel ganache is rich, creamy and so versatile it can be
used in many ways. From drizzling on cakes to dipping
apples slices in it .
• Perfect for dipping apples or even pretzels.
• Can be Drizzled on a Cakes, ice creams etc.
Method 1 Method
Method
2 2
1. Heat sugar till amber color, remove from In this method make caramel sauce and
flame and add hot cream while mixing make ganache, then add that caramel to
continuously , then add butter and mix the ganache and mix with the help of
(optional) whisk.
2. Now add chopped chocolate into the
caramel sauce and again transfer to the
low heat , mix continuously until all the
chocolate gets melted.
1) How do I fix lumpy ganache? 2) How do I fix a broken ganache?
If you have lumps you can reheat it in the If your ganache is breaking (oil separating
microwave for 30 second increments until it’s from the chocolate) you can add tablespoon
smooth, you can use an immersion blender as of warm water or cream. Keep adding a
well tablespoon at a time until it comes together
ensurimg it does not hamper the consistency
3) How do I fix runny ganache?
4) How do I fix stiff ganache?
If your ganache is too thin and isn’t setting,
You can heat it for few seconds or you can
add some more melted chocolate and mix.
add little amount of cream to the ganache
SHELF LIFE OF GANACHE
Shelf life Refrigerator Freezer
Ganache without 10 – 15 days (in
10 days (in an airtight box)
invert sugar airtight box)
Ganache with 25– 30 days (in an
30 – 40 days
invert sugar airtight box
