Chocolate Ganache

Ganache is a versatile mixture of chocolate and cream that, when prepared in different ratios, becomes a sauce for plated desserts, a glaze for cakes, a tart filling, or a cake icing.

The ratio of cream to chocolate regulates the thickness because the more cream that is added the thinner the consistency becomes. The type of chocolate (dark, milk, white) and the percentage of chocolate will also change the character of the ganache.

Flavorings, including liqueurs, spices, espresso, and tea, can be infused into the cream. Butter, sugar, or invert sugars including corn syrup may be added to adjust the consistency and flavor. Keep the mixture between 90-110°F/32-43°C to stabilize the cocoa butter in the chocolate.

Dark Chocolate Ganache (Medium)

Milk Chocolate Ganache (Firm)

White Chocolate Ganache (Firm)

Method

Step 1

• Chop the chocolate, or use disks, and place in a bowl; for white chocolate add the butter to the bowl

Step 2

• In a sauce pan add the cream and add any desired flavorings including corn syrup, spices, or tea

• Scald the cream by bringing it to a boil and then turn off the heat

• Steep for about 10 minutes with flavoring like tea, vanilla bean, and spices to infuse the flavor into the cream

• Strain the cream and pour over the chocolate

• Stir once just to distribute the chocolate into the cream and then let sit for 1-2 minutes

Step 3

• Stir with a spatula to blend the ingredients together

• Avoid adding air by stirring the ganache too much

• Cool to 70°F/21°C to use immediately or store under refrigeration up to 2 weeks