Recipe of Ganache

Anyone has a perfect choc ganache recipe? I failed to make mine look like others or taste like others. Thanks

Here's a ganache recipe. Hope it's good !! Only tried it once myself !

Glucose Syrup (corn syrup) 75 gms
Butter 150gms
Anchor Whipping Cream 225gms
Rich Gold Label (non dairy whipping cream) 225gms
Cooking Chocolate 850gms

Warm the Anchor whipping cream, Rich Gold Label non dairy whipping cream, glucose syrup and butter under low flame.

Add warm mixture to finely chopped cooking chocolate gradually and gently mix with a wooden spatula.

Cool down in an ice bath or leave it at room temperature overnight to firm up.


oinksy
http://oinksy.blogspot.com

I used the same recipe for ganache too. This recipe is a keeper, but you must make sure you want to only use the Rich Gold Label. It really makes a huge difference in taste.

Here's a pic of a cake filled and frosted with this ganache.



Edit: I have transferred this post to the Recipe> Icings & Fillings for easy reference. Thanks oinksy for the recipe.

Hi oinksy, where can i find rich gold label? saw once, it was written BASE topping, what does that mean? TQ, anne

I bought mine in Guten Braun, a shop near the SEA PARK market in Sea Park !

Hi Oinksy & Jo, thanks for your tips. Just need to know that if we need to frost the cake, do we just pour the ganache when it is warm. Amy

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.

Thanks Jo

Jo, for your recipe of "Chocolate Ganache", do we need to wait for it to firm up or just use immediately? TIA.

Ganache is meant to use it while it is still runny, so you would need to use it straight away before it has any chance to firm up. Pour straight on to cake and let it drip down by itself to cover the whole cake.

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

Thanks
LINDA

This means for Chocolate Cupcake also can right?

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 all..

I'm just wondering what brand of chocolate u guys use..i usually use vochelle or Van Houlten for my choc cakes coz I like yummy chocs and can't stand the fake ones wt no cocoa butter..but I'm looking for a more cost effective yummy chocolate..please advise