Ganache
Sat, 10/24/2009 - 19:33
What is the proper ratio of cream to chocolate if the ganache is to be used for cake icing? I want it to set, but not to the degree that it is difficult to slice. In the past when I've made ganache for truffles I've followed the 75% rule, I'm thinking for a softer version, it should be equal parts cream and chocolate. Any advice would be welcome.
Thank you.
What is the proper ratio of cream to chocolate if the ganache is to be used for cake icing? I want it to set, but not to the degree that it is difficult to slice. In the past when I've made ganache for truffles I've followed the 75% rule, I'm thinking for a softer version, it should be equal parts cream and chocolate. Any advice would be welcome.
Thank you.
A great website is baking911 the following pages are from that site and will answer all your questions
Ganache page
Buttercream page
Wedding cake page
Wedding cake questions and answers
Fondant page
Reality is merely an illusion, albeit a very persistent one. Albert Einstein (1879 - 1955) My blog
I just made ganache a couple days ago to pour over mini chocolate chip cakes. Never made it before, but it turned out good. I used about 5-6 ounces of chocolate chips, 1/3 cup of heavy cream, 1 tablespoon butter, and 1/2 tsp vanilla extract. That was a halved recipe though, you'd probably want to double that for a cake. And if you let it sit for even 5 minutes, it'll firm up a little to a more spreadable consistency.
~Kelly
http://saylorkel.wordpress.com
http://www.cookiekelly.com
I make ganache and all its variations a lot and I always make it with equal parts of cream and chocolate. You can whip it onced set and cooled and use that to ice your cake or you can cover your cake with the cooled ganache without whipping it as well (depends what you'd like to do). It will set more the longer it stays but will stay very soft if left out of the fridge. Once I had perishable fillings and had to refrigerate it and after a couple of days the ganache was quite hard, mind you I had also used more chocolate to cream that time. Since then I've been using ganache for covering and filling cakes that I don't want to have to refrigerate, which is for most of my cakes. In any case, ganache is quite forgiving, you don't really need a set ratio to make it, just keep in mind that more cream will make it softer while more chocolate will make it firmer. Still I'd suggest you start with an equal parts ratio and see if that's good enough for you. Good luck!
I make ganache and all its variations a lot and I always make it with equal parts of cream and chocolate. You can whip it onced set and cooled and use that to ice your cake or you can cover your cake with the cooled ganache without whipping it as well (depends what you'd like to do). It will set more the longer it stays but will stay very soft if left out of the fridge. Once I had perishable fillings and had to refrigerate it and after a couple of days the ganache was quite hard, mind you I had also used more chocolate to cream that time. Since then I've been using ganache for covering and filling cakes that I don't want to have to refrigerate, which is for most of my cakes. In any case, ganache is quite forgiving, you don't really need a set ratio to make it, just keep in mind that more cream will make it softer while more chocolate will make it firmer. Still I'd suggest you start with an equal parts ratio and see if that's good enough for you. Good luck!
I agree with Venus.
I always make mine with equal parts and don't have any trouble doing it that way. And as Venus said, to firm it up, leave it in the fridge for longer, or to soften it, leave it out at room temp.
You can pour it over your cake as a glaze while still warm, or leave it in the fridge, stirring now and then until it's the right consistency for you then spread it on like normal frosting.
The theory is actually that the higher content of cocoa (ie a 70% dark choc), the less you need of the chocolate to cream, but in all honesty, it always works as equal parts and is much easier to remember
If I've refrigerated a cake that I've frosted with ganache, I let it stand out of the fridge about 30mins to an hour before serving, this way the ganache softens up again.
It's one of my favourite things to frost a cake with!
I saw a subliminal advertising executive the other day, but only for a second... .
What The Fruitcake?!
I use the same recipe since I first learn to make it. Mine is in grams and ml since I am in Europe.
1 kg of chocolate
800ml of liquid heavy cream.
I use pretty much ...any kind of chocolate and any brand of cream...
the higher the chocolate content , the faster it will get firm...
If you make it ...It will happen
For those of you who use equal parts, do you use equal parts by weight or volume?
For those of you who use equal parts, do you use equal parts by weight or volume?
To be honest, if I use 100g of milk chocolate, then I'll use 100ml of double cream, so it's both
When I was looking up on ganache when I wanted to make it, I came across this site (scroll down to find the ganache) http://www.best-chocolate-recipes-online.com/fudge.html
It says 115ml cream to 110g choc, but I just rounded it to the same number and have never had a problem.
I saw a subliminal advertising executive the other day, but only for a second... .
What The Fruitcake?!
I always go equal by weight as well. The kind of chocolate you use however will effect the final product. So if the chocolate is rather soft to start with, use less cream and just add more if needed. And I love frosting cakes with whipped ganache! Tasty, pretty, and easy to use. I always like to have it a little on the soft side, softer than instinct says is safe.
Basic recipe I was taught
4 oz Chocolate (Bittersweet)
4 oz Cream
1 tbsp Butter
Easily to adjust as you need for the specific use. For flavorings 1 tbsp liquor based or 1 tsp extracts.