Chocolate ganache is the perfect topping for mud cakes, drip cakes, and it tastes divine. The ratio mentioned here is the one I use for covering cakes, as it gives a great finish before icing in fondant.
White Chocolate Ganache
Created by admin on May 13, 2016
Related
- Category: Cake Basics
Ingredients
- 3 parts white chocolate, preferably Belgium
- 1 part cream
Instructions
- Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
- Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
- Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.
Dark Chocolate Ganache
Created by admin on May 13, 2016
Related
- Category: Cake Basics
Ingredients
- 2 parts dark chocolate, preferably Belgium 50-60%
- 1 part cream
Instructions
- Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
- Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
- Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 47°C / 116°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.
What other types of chocolate can I use? I can’t find callabaut in the US
Any good brand, Lindt? The better chocolate works a treat.