WHAT IS IT?
I’m sure we have all heard the word Ganache being thrown around whether it’s by cake enthusiasts, decorators or master chef contestants.
But, what is it?
Ganache is French for a type of chocolate glaze, icing or filling for cakes and pastries. It’s a combination of chocolate and cream, that’s it! It is as simple as two ingredients.
Some recipes call for butter and oil and you would see this being used more for a dessert or filling, however, when constructing a cake you stick to the 2 main ingredients as the ganache is your foundation and key to getting your fondant smooth.
HOW DO I MAKE IT?
My go to ganache recipe is 3:1 ratio of pouring cream and 55% Belgian dark couverture chocolate.
It’s honestly the quickest and simplest thing to make but also important in cake decorating as this acts not only as a sealant to seal in the freshness of the cake but as I mention above, it’s your foundation to a smooth surface for fondant perfection.
Some people make their ganache in the microwave (to be honest that gives me anxiety!)
I make my ganache by bringing my cream to the boil on the stove and then pouring the hot liquid over the chocolate buttons and let it sit to melt for a moment, then mix.
Sometimes you are left with some little lumps from the chocolate not completely melting. DO NOT put this in the microwave or direct onto heat, get a makeshift double boiler happening by putting your bowl over some hot water and let it warm up and slowly mix away the lumps
MY TWO CENTS (if you’re still reading) …
For me, the most important part of ganache is the type of chocolate you use.
I’ll never forget my first time in a charity baking contest, alongside other hobby bakers just like myself and the words spoken by a judge, who happened to be a French Chef & Drag Queen
“Bakers, PLEASE, whatever you do! Stop using compound cooking chocolate or dairy milk for your ganache! It tastes TERRIBLE - do your research on couverture it will set your cakes apart”
Apparently, we were all guilty.
I have NEVER forgotten those words, as soon as I got home I jumped online to see what the hell couverture chocolate was and from that moment on I have never EVER looked back.
IT’S A GAME CHANGER!
YES I did use dairy milk chocolate for cupcakes, don’t judge me, I had only JUST started out but since that baking contest those words never left my mind and I have upped my game and forever grateful for it.
I flat out refuse to use compound or any other chocolate, I will only use couverture, I won’t compromise on that for the taste of my cakes.
I have had other decorators convince me that the store brought ganache tastes just as good …. each to their own but the very thought of it makes me gag if I am being honest!
If you ever eat one of my cakes, it will be covered in decadent chocolate. I promise!
For anyone who uses compound, think about changing your chocolate game and you will thank me later, it does cost more but it is totally worth every penny!
Chef from the Muppets