Smoothing Chocolate Ganache
Ganache is nothing more than a suspension of fat in water. If it breaks, it looks oily and granular; if it stays together, it creates a mirror-like finish that firms up into a clean, sliceable texture.
Uniformity is your safety net.
Chop the chocolate into pieces no larger than a pea to ensure they melt evenly when the cream hits them. Use a heavy-bottomed saucepan to prevent the cream from scorching.
- serrated knife
- heat-proof mixing bowl
- heavy-bottomed saucepan
- silicone spatula
What goes in.
- 8 ozsemisweet chocolate, finely chopped
- 1 cupheavy cream
Small Circle Stirring
Start stirring only in the center of the bowl. Once the chocolate begins to melt and turn dark, slowly widen your circles until the cream and chocolate are fully incorporated.
The method.
Heat the cream
Place the cream in a saucepan over medium heat until you see small bubbles form around the edges. Do not let it reach a rolling boil.
The pour
Pour the hot cream over the chopped chocolate. Let it stand for three minutes without moving the bowl or stirring.
Emulsify
Using a silicone spatula, stir slowly in the center. As the center turns into a dark, thick paste, gradually spiral outward to incorporate the remaining cream.
Polish
Once fully combined, stir steadily for one minute. The friction helps the cocoa butter solidify into a sheen, removing any lingering streaks.
Other turns to take.
Soft Pourable
Increase the cream by a quarter cup for a glaze that coats cakes or tarts without hardening completely.
Firm Truffle
Reduce the cream to three-quarters of a cup for a ganache that holds its shape when rolled into balls.
When it doesn't go to plan.
If the ganache appears oily or separated, whisk in a tablespoon of cold cream to bring the emulsion back together.
Use a high-quality chocolate bar rather than chips; chips contain stabilizers that prevent them from melting into a smooth consistency.
Avoid using a whisk, as it incorporates too much air, which leads to bubbles in your finished surface.
The ones that keep coming up.
Why is my ganache grainy?
Usually, the cream was either too cool to fully melt the chocolate, or you stirred too aggressively, causing the cocoa butter to separate.
Can I save a broken ganache?
Yes. Gently re-warm the mixture over a double boiler and whisk constantly until it returns to a smooth, glossy state.
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