Information, uses and recipes for Chocolate
Origin, History & Uses of Chocolate
National Chocolate Week
Ingredients Used |
to make Ganache |
Ways to use
Hints & Tips
Chocolate Ganache is basically a mixture of chocolate and cream which,
depending on how it is further treated, can be used as an icing/glaze, a
light filling/frosting for cakes similar to a butter cream (butter icing) consistency, or as a
firm truffle mixture suitable for filling tarts, rolling or shaping. It is widely used by professional chefs, particularly in the pastry kitchen, but don't let that put you off, as making chocolate ganache for any of the above
purposes is very easy, although it helps to follow a few guidelines to ensure the end
results are exactly what you want.
Ingredients for making Chocolate Ganache
What type of chocolate is used to make ganache
It is best to use a dark, bitter-sweet chocolate.
When using dark chocolate for culinary purposes, use as high a quality as you can
afford - i.e. containing higher proportions of cocoa solids, preferably 70%. This information can usually be found
in the ingredients section on the label.
Ganache can also be made with white chocolate and the same rule applies re
quality and cocoa solids,
40% cocoa solids. You can
also use milk chocolate however it will not produce the dark colour which is so
often desirable. When using either milk and white chocolate, the proportion of cream to chocolate will be less
than when using plain chocolate.
For more detailed information about chocolate in all its
What type of cream is used to make ganache
It is best to use double (heavy) cream although part of the amount can be
substituted with single cream or milk. However, it will have an effect on the
texture of finished ganache which may also be less shiny.
Other ingredients can be added to the basic ganache mixture including a small
amount of butter which makes the mixture very shiny, liquid glucose which makes
the mixture more runny and flavourings such as liqueurs, vanilla extract, rum or
brandy. See below for quantities.
How to make Chocolate Ganache
Preparing ingredients for making chocolate Ganache
The only preparation needed is to break the chocolate into small pieces: the
smaller the pieces the quicker they will dissolve and mix with the cream.
Basic Ganache Mixture
Much is spoken/written about the ratio of chocolate to cream with many cooks
altering the ratios according to what the ganache will be used for e.g. as an
icing, filling or truffles. However the basic ratio of one part chocolate to one
part cream can be used for most purposes. Here are the weights and measures to
produce about 360ml/12fl.oz/1˝ cups of ganache mixture which is enough to glaze
a 23cm/9" cake or make around 24 -30 truffles.