Go to the Recipe: Traditional Chocolate Ganache
Um, a ml of heavy cream weighs 1.014 g. This is not a meaningful difference. The lightest vegetable oils weigh .92 g per ml, so in a large quantity, that might make a difference while baking. Most oils are closer to .95 g/ml and that difference won’t matter for savory applications either. Volumetric measures are fine.
Like Rodrigo said and you can put in a tall narrow container and use an immersion blender at the end to perfect the emulsion.
Replace the cream with you purée of choice if too thick cut with cream I guess. And follow the same steps.
YESSS!!!!
Second time making macarons :\ haha
I used a slightly less % of cocoa in my ganache, still came out great. Keep in mind what the temperature and humidity is around you. I live in Washington DC.
Still looking for an answer ? Bichonsr@yahoo.ca
It might be a bit strong for the average cupcake. I might pair with a lemon batter cupcake though... love the tangy-bittersweet combo.
If you freeze your left over Gnache in ice cube trays, you can have the most amazing creamy rich hot chocolate at the drop of a hat. Just pour hot milk over a couple of frozen Gnache cubes and stir till melted. Enjoy. Michael
Offset Spatula.
i was thinking of piping chocolate ganache on my chocolate cupcakes, does anyone know if that will work or will the chocolate be overwhelming?
grams of cream, so by weight.
hi, can somebody tell me if the recipe is calling for 240 grams of cream or 240 ml?
Is there some way to use a sous vide system to precisely control the temperatures?
How can you add a purée to this recipe to flavour it ?
Or add the cream on 3rd's. I never get it emulsified if I pour all cream at once. It works
Yes - that's how I make ganache too. It tastes much better without the butter,and the sugar really is unnecessary. I either use it warm for coating or whip it for a wonderfully light but sinful filling.
Hi Luka. I had to remove the hyperlink html because the YouTube link autoconverts into an . But the didn't actually embed the video. So copy and paste the link instead.
You are right.
Just by mixing it slowly, without agitating the mixture.
Fresh cream, about 30-35% fat.
For truffles, you mean? If that's the case, refrigerate first and shape then. But prepare for getting dirty. It instantaneous melts at body temperatute. Using gloves and placing hands in cold water first may help.
If you want to use it for, lets say, a pie filling, you should better use it warm.
It's not emulsifying. After pouring the hot cream, leave it alone for a couple of minutes. Just then start mixing, starting from the center, slowly.
I tried to make the ganach but it splits anyone knows what I did wrong?
if i wanted to shape the ganache would i just pour the chocolate into the form that i would want it in? or would i let it cool first then shape it?
what kind of cream is it? how can i ask for it at the store
How can i make so smooth without any air bubble on it?
Help!! does anyone know what knife he´s using?? been looking for sometime now !!
Sounds delicious. I have a very simple ganache recipe from a pastry chef, that I love even more. I cup of cream, heated just to a simmer, remove from heat and add 8 oz. of good chocolate, usually 3 oz. of milk chocolate and 5 oz of dark or bittersweet chocolate. Stir until smooth, and cool. Perfectly creamy and delicious ganache in no time. Works beautifully in a dacquoise.
I believe Yosses is making a mousse (not a ganache) in that video (https://www.youtube.com/watch?v=8cAwh7bBe1w).
I tried this recepie and version without butter and I have to say that ganache without butter is better. It's not as heavy and has more chocolate flavor. I write this even though I really like butter.
does this recipie set up as thick as the dark chocolate ganache listed on the stie?
For white chocolate ganache you need to consider difference in level of cacao butter between dark and white chocolate (also if you think of milk chocolate ... ).
For piping I sometimes use:
400g white chocolate - BarryCalebaut
150g cream
30g butter
but depends on white chocolate quality!
Hi can you please update the link. Thanks, Luka
any suggestions for a white chocolate ganache?
Hello,
At what temperature should the butter be added?
Some people say that it should be added between 35C - 40C, so the butter emulsion doesn't separate. If this is the case, then we would have two emulsions, the chocolate and the butter one, well incorporated into one mass.
Wouldn't be better to add the butter at 45C, so it separates and fully integrates with the chocolate-cream emulsion, to create just one whole emulsion?
Thanks.
Bill Yosses, the White House pastry chef demonstrated an interesting water-based alternative to this recipe. Basically it is water, chocolate and gelatine. Bloom gelatine, melt chocolate, combine and cool. Very simple and results in a very chocolaty (and obviously less creamy) ganache. Agar agar works as well, but I prefer gelatine.Video (from 54:40): http://youtu.be/yD-DvnoPOzc?t=...
- originally posted by Pepijn
