Making Smooth Ganache
There is no middle ground with ganache; it demands respect for temperature and patience during the emulsion. When the glossy sheen takes hold, you know the fat and liquid have bonded correctly.
Use the right chocolate
Avoid chocolate chips, as they contain stabilizers that prevent smooth melting. Use a high-quality baking bar or couverture chocolate, chopped into shards the size of a pea.
- small saucepan
- heat-proof mixing bowl
- silicone spatula
- digital scale
What goes in.
- 8 ozsemisweet baking chocolate, finely chopped
- 8 ozheavy cream
Creating the bond
Do not stir vigorously at the start. Use the spatula to work in small circles from the center outward, gradually incorporating the chocolate into the cream until the mixture transitions from curdled to a dark, cohesive silk.
The method.
Heat the cream
Pour the cream into a small saucepan over medium heat. Watch for small bubbles to form around the edge; pull it from the heat before it reaches a rolling boil.
Combine
Place your chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate, ensuring all pieces are submerged. Let it sit undisturbed for exactly three minutes.
Stir
Begin stirring in the center with your spatula. As the chocolate melts, the mixture will become dark and glossy. Continue until the ganache is uniform.
Cool
Let the ganache sit at room temperature. If you want a firmer set, move it to the refrigerator, stirring every ten minutes to ensure it thickens evenly.
Other turns to take.
Whipped Ganache
Once the ganache has cooled to a soft set, beat it with a hand mixer until it lightens in color and gains a airy, mousse-like texture.
Glossy Glaze
Whisk in a tablespoon of corn syrup at the very end to give the ganache a permanent high-shine finish that will not dull once set.
When it doesn't go to plan.
If the ganache appears grainy or separated, add a teaspoon of warm cream and stir gently; the emulsion should snap back together.
Never add cold cream to chocolate; it must be hot enough to melt the cocoa butter completely.
For white or milk chocolate, reduce the cream ratio slightly, as these contain more milk solids and fat than dark chocolate.
The ones that keep coming up.
Can I save leftover ganache?
Yes. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and store in the refrigerator for up to two weeks.
My ganache is too hard to spread, what do I do?
Gently warm it over a double boiler or in short bursts in the microwave, stirring frequently, until it reaches a spreadable consistency.