Ganache is a mixture of chocolate and cream. The ratio of chocolate to cream in ganache will determine the textures of the ganache. If there is to many cream in the ganache, it will be runny.
However, if there is to much chocolate in the ganache, it will be firm. Ganache is an emulsion of fat and water in the cream that binds to the cocoa butter in the chocolate. If the fat and water in the cream do not bind correct to the cocoa butter in the chocolate, the ganache will separate and become greasy.
How to Make, Fix, and Store Ganache
Using different ratio of chocolate to cream will produce different results when making ganache. The type of chocolate that is used in ganache will affect the ratio of chocolate to cream in ganache. If dark chocolate is use, it contains a high amount of cocoa solids so it will require less of it to be incorporated into ganache to become firm.
If milk chocolate is used, it contain more dairy fat than dark chocolate so the milk chocolate will remain softer. It will take more milk chocolate for ganache to be firm. Lastly, if white chocolate is used, it does not contain any cocoa solid.
Thus, it will require the most amount of it to be incorporated into ganache. Using dark chocolate to ganache recipes for white chocolate will result in ganache that remains too soft. To make ganache correctly, follow the specific steps to ensure that the ganache does not separate.
First, chop the chocolate into small piece. Heat the cream until it simmers but does not boil. Pour the hot cream over the chopped chocolate.
Allow it to sit undisturbed for two minute. During this time, the heat from the cream will melt the chocolate. After it has melted, stir the ganache in small circles from the center of the mixing bowl.
Do not whisk the ganache. The temperature of ganache is important to consider when using ganache for specific applications. If you will use the ganache as a glaze, the ganache should be poured between 90 and 95 degree Fahrenheit.
Ganache that is too hot will slide off the cake its being poured over. Ganache that is too cool will set in lumps on the cake. If you will use the ganache in another way besides as a glaze, such as a filling or crumb-coat, ganache should be between 70 and 80 degree Fahrenheit.
At these temperatures the ganache will be thick enough to hold its shape. If ganache develop problems during the setting process, there are fixes for each problem. If ganache is grainy when it is set, it means the cream overheated during the making process.
To fix the ganache, warm the ganache gentle and stir in extra cream. Split ganache is caused by the fat and water in the cream not binding correct to the cocoa butter in the chocolate. Warm cream can be added to the split ganache one tablespoon at a time until the ganache emulsify.
Ganache that is too runny when it is set requires adding more chocolate to the ganache or allowing it to set for a longer period of time. Ganache that is too stiff can be fixed by thinning the ganache with extra cream or by microwaving the ganache. Flavors can be added to ganache after ganache is smooth and warm.
Herbs and citrus zest can be steeped in the cream before adding the warm cream to the chopped chocolate. Other liquid such as espresso and liqueurs can be added to ganache but in limited amounts so ganache sets. Fruit puree can be added to ganache but extra chocolate must be added since the fruit puree contain water that can make ganache too soft.
Ganache can be stored in a variety of ways. Ganache can be stored at room temperature, in the refrigerator, or in the freezer. Ganache stored in the refrigerator should have plastic wrap pressed direct onto its surface to prevent it from developing a skin on top.
Ganache stored in the freezer can be reheated later to make it again pourable. Proper storage of ganache will ensure it is usable for future application.