Milk ganache
In milk ganache, you basically reduce the amount of cream and increase the amount of milk content and milk fats. So while making the milk ganache we change the cream to chocolate ratio to 1:2 for frosting. Doubling the chocolate ratio here increases the number of milk contents. Now you know why your milk ganache is usually softer.
Storage
Ganache, if made properly, sets up at room temperature, considering the fact that the surrounding has to be cool but not cold. It can also be set in the fridge but only after it has cooled down to room temperature. The ganache has to be stored for at least 6 hours for it to firm up. Apply a layer of cling wrap on top so that a skin doesn’t form on the ganache.
Before using the ganache take it out and keep it for an hour to thaw.
Whipped ganache?
Once the ganache is set, start whipping the ganache till it lightens and becomes fluffy. It usually increases in mass volume.
Do not over whip.
Grainy ganache
Making a ganache is surely a simple process but sometimes a simplest of the process can be tricky. The first thing to keep in mind is heating of the cream. The cream should just come to a boil and not a roaring boil. When I say boil, I mean the edges of the cream should form bubbles.
If it is boiled longer, the temperature rises and when the chocolate is poured, it seizes in the hot cream and becomes grainy. When that happens, strain the ganache. If it still remains grainy, it is best to use your chocolate ganache for milkshakes and ice-creams.
Chocolate Ganache FAQ’s
How to store leftover ganache?
I usually place it in a ziplock bag or good plastic container and keep it in the freezer. It stays good for months.
Can any kind of liquor or extract be added in ganache?
Yes, you can, but add liquor once your ganache has cooled down to room temperature.
Can ganache be made in the microwave?
Yes. Add cream and chopped chocolate in a microwave-safe bowl. Place it in the microwave and heat it at 15 seconds burst. After every 15 seconds remove and stir thoroughly. Once mixed set it aside to cool.
While making it on the stove top can I heat the cream directly without using a double boiler?
Yes but if you are still a beginner, the double boiler will be the safest bet.
Do I add chopped chocolate to the hot cream or hot cream on the chocolate?
Doesn’t matter if you ask me. But once added, keep it that way for some time and then stir for a uniform smoothness.
How to bring shine in my ganache?
Add butter. For 600 grams of ganache recipe, I add around 30 grams of butter. It makes the ganache a little softer and smoother with a shine.
Should I add large chunks or chop the chocolate?
I would advise chopping it. It helps in melting the chocolate in the cream uniformly.
My ganache still seized though I followed everything correctly. Why?
This time the culprit might be the chocolate. If you store your chocolate in the fridge (which you shouldn’t) then the condensation of the chocolate makes it to seize up. Bring it to room temperature before using.
I use 1:1 ratio for my dark ganache but it doesn’t set. What do I do?
Increase the ratio to 1:1.5 (cream: chocolate)
I use 1:2 it still doesn’t set. Why?
First, check if you have followed all the above steps religiously. If yes then check the cocoa fat content in your chocolate. The greater the fat content the better the results shall be. It has to have a minimum of 55% cocoa. Second is to add butter. The fat in the butter helps it to firm up.
Hopefully, this article will help you find answers to a lot of your question around chocolate ganache. I tried to answer most common questions. I am certainly open to hearing more questions from you and will be happy to answer them too. The comment box awaits your inputs.
source : https://sonlicious.com/chocolate-ganache/
