Recipe of Ganache

I'm using Van Houten too...

hakeber wrote:A simple one - 100 ml cream to 100gm fried rice... joking! I typed that in while talking to mommy who is cooking fried rice!

100ml cream to 100g choc. Simple and effective. I use all the time.

Hi Hakeber,

So we can pipe roses with this recipe? Gonna give it a try. Should i boil the cream (u mean whipping cream dairy or non dairy) & later add in the choc? Or should I double boil the choc 1st & later on add in the cream?

p/s: Sorry laa. too many question to ask... hehehhe

Thanks
LINDA

Yes. I whipped the ganache by hand and practiced piping. be sure not to overwhip.


Also, I just use normal whipping cream.

Follow usual ganache method of melting.

whaslinda wrote:Hi Jo, may I know which recipe that can be use to pipe flower? I mean roses?

Thanks
LINDA

linda, I haven't really tried this but you could try it out. Using the fudge recipe (not ganache as fudge is firmer, let it firm up overnight. Whip it again the next day to smooth it. Pipe as usual.

hakaber, can share your ganache recipe?

Angeline wrote:This means for Chocolate Cupcake also can right?

Did you mean for coating cupcakes? Ganache will be more handy for this purpose. Bake cupcake such that it doesn't rise to the brim of paper cups. When cupcakes has cool down, make ganache and pour just enough to coat the top of cupcakes. The side of paper cups will hold the ganache from dripping down. Let ganache firm up before decorating, if needed.

100gm choc to 100ml whipped cream. Can pipe roses after whipped.

Jo wrote:OK Amy, good that you brought this up. Actually the above recipe is more a chocolate fudge than ganache where it is spreadable like frosting. For some reason, these 2 terms are used interchangeably sometimes. For ganache,


Chocolate Ganache

100% 200g Whipping cream
100% 200g dark chocolate, chopped
45% 90g butter

1. Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended.
   
2. Add butter and mix in.
   

Note:
Use 3:1 = White chocolate : whipping cream for white chocolate ganache.

Need urgent help, am baking a cake for son's birthday in school (thurs morning!)... baked the cake, filled and crumbcoated with the above ganache recipe (I used Valrhorna chocolate). Happened to let my girl taste some ganache on the spoon and she said YUCK!
*PANIC*

I find it's nice, just rather bitter chocolate and "genuine" choco taste... if she doesn't like it, I'm afraid likewise for all kids who prefer SWEET chocolate. Can I just add glucose to the mixture, or more cream or something? Or you think it'd taste fine as is, after I cover with a layer of marshmallow fondant?

just because your daughter does not like it, it does not mean the other children wouldn't too. so just let things be.

But my boy says he likes it yet declines another lick of the spoon.

You could try adding a bit of melted MILK chocolate into the ganache, start with about 25g or so,then taste test. Since it's a lot sweeter, it tempers the bitterness of the dark chocolate.

For kids I find that the Valrhona 56% is much better received than the higher cocoa %, still have the real chocolate taste but not too strong.

Oh dear I think my Valrhorna is at least 70%! I think I'd mix in some nutella, don't have white chocolate.