Ganache
13. What is a ganache and how do I make one?
A ganache is basically a mixture of chocolate with some form of liquid. That liquid can be water, butter, cream or some combination. If you look at the recipes on this website for truffles [link] - they are ganaches. Essentially there are two recommended ways to make the emulsion. My favourite is to melt the chocolate and add the cream that has been heated until it steams. Then stir until it forms a nice shiny mixture. Others suggest that you chop the chocolate finely, pour the hot cream over it and stir until the chocolate melts and emulsifies.
14. Can I use one of these ganache recipes as a filling for molded chocolates?
Indeed you can, however, because the ganaches used for truffles are quite stiff it is best to pipe it into your molds before it sets up too firmly. You don't want to pipe it in while warm, but most ganaches take several hours to firm up after reaching room temperature as crystallization must occur. You can also place your firm ganache in the microwave for about 1 minute on 10 percent power to soften it without warming it significantly.
15. What ingredient(s) can be added to traditional cream based ganache to extend its shelf life?
The shelf life of ganaches can be extended by adding such things as invert sugar, alcohol, glucose or some combination of those things. What you are trying to do is to reduce the 'available water' i.e. water that is available for bacteria to use. A good discussion of shelf life can be found in JP Wybauw's book - Fine Chocolates, Great Experience.
16. I plan to make 2000 white chocolate truffles filled with ganache for a special occasion. How far ahead can I start making them? How should I store them? What is likely to be their shelf life?
If I were making white chocolate truffles that contain some alcohol and a bit of invert sugar or glucose to increase the shelf life, then I'd probably start making then about 2 weeks before the event. Store in airtight containers in a cool, dry spot. The shelf life will depend on the water available to bacteria in the filling (Aw). See the answer to question 15.
17. I have made a pipeable ganache that I want to use as a filling for molded chocolates. How would you suggest I proceed?
When you first pour the chocolate into the molds, let it sit at room temperature until you see it starting to crystallize then put it into the fridge (not the freezer) for 5 to 10 minutes. Make sure that your ganache has cooled to room temperature then pipe it into the shells. I would then advise you to let it sit at room temperature overnight so it forms a slight crust. Back off the mold
as you normally would.
18. What causes a ganache to separate and how I can restore it?
Ganache separates because an emulsion doesn't form or the emulsion breaks. To repair a broken emulsion take a small part of the broken mixture, heat it just a little, add some warm cream and mix vigorously until it comes together Now gradually add back in small amounts of the broken emulsion until it is all incorporated.
19. I made some molded bonbons filled with ganache. They seemed fine at first but then the shells collapsed inward as if the ganache had shrunk and caused a vacuum effect. Do you know what might cause this?
I have seen this happen with chocolates that have become too old. It might also relate to the thickness of your shells or to piping the ganache into the shells while it is still too warm. See the answer to question 17.
20. I have little lumps of unmelted chocolate in an otherwise perfect ganache. What can I do now?
I would remelt the ganache, beat it well and let it cool. This should take care of the problem.
21. If the liquid content in a ganache affects its shelf life could I use what is known in the UK as clotted cream which has a butterfat content of approx 60%?
Using 60% cream will certainly increase the shelf life but since you are changing the balance of the recipe you may have some difficulty with fat separation.
22. I made a white chocolate ganache but it is too loose to mold. Is there anything I can do to fix it?
By making your ganache with tempered chocolate and cream that is not too warm you will end up with a more stable ganache - but if there is too much liquid to chocolate, then you could try gently remelting to about 35 to 40C and adding a quantity of tempered chocolate to the ganache.
23. I am making a dark chocolate ganache for use in dipped chocolate truffles and I am using a silicone mold to form the square ganache pieces. Once my ganache is made do I let it cool for a while or can I place it directly in the silicone molds and then in the fridge? Does the silicone mold need to be covered with plastic wrap?
I would probably let it cool to around 28º C before putting it in your silicone molds. I would probably let it set overnight at room temperature before removing from the mold and dipping. I would cover with a piece of parchment.
24. I tried to make key lime truffles--basically a white chocolate ganache flavoured with key lime juice but it took so much lime juice to bring out the flavour that the ganache was too runny to set up. Do you have any suggestions?
Adding a bit of citric acid will punch up the key lime flavour with less liquid. Adding some cocoa butter will give also a firmer ganache.
A ganache is basically a mixture of chocolate with some form of liquid. That liquid can be water, butter, cream or some combination. If you look at the recipes on this website for truffles [link] - they are ganaches. Essentially there are two recommended ways to make the emulsion. My favourite is to melt the chocolate and add the cream that has been heated until it steams. Then stir until it forms a nice shiny mixture. Others suggest that you chop the chocolate finely, pour the hot cream over it and stir until the chocolate melts and emulsifies.
14. Can I use one of these ganache recipes as a filling for molded chocolates?
Indeed you can, however, because the ganaches used for truffles are quite stiff it is best to pipe it into your molds before it sets up too firmly. You don't want to pipe it in while warm, but most ganaches take several hours to firm up after reaching room temperature as crystallization must occur. You can also place your firm ganache in the microwave for about 1 minute on 10 percent power to soften it without warming it significantly.
15. What ingredient(s) can be added to traditional cream based ganache to extend its shelf life?
The shelf life of ganaches can be extended by adding such things as invert sugar, alcohol, glucose or some combination of those things. What you are trying to do is to reduce the 'available water' i.e. water that is available for bacteria to use. A good discussion of shelf life can be found in JP Wybauw's book - Fine Chocolates, Great Experience.
16. I plan to make 2000 white chocolate truffles filled with ganache for a special occasion. How far ahead can I start making them? How should I store them? What is likely to be their shelf life?
If I were making white chocolate truffles that contain some alcohol and a bit of invert sugar or glucose to increase the shelf life, then I'd probably start making then about 2 weeks before the event. Store in airtight containers in a cool, dry spot. The shelf life will depend on the water available to bacteria in the filling (Aw). See the answer to question 15.
17. I have made a pipeable ganache that I want to use as a filling for molded chocolates. How would you suggest I proceed?
When you first pour the chocolate into the molds, let it sit at room temperature until you see it starting to crystallize then put it into the fridge (not the freezer) for 5 to 10 minutes. Make sure that your ganache has cooled to room temperature then pipe it into the shells. I would then advise you to let it sit at room temperature overnight so it forms a slight crust. Back off the mold
as you normally would.
18. What causes a ganache to separate and how I can restore it?
Ganache separates because an emulsion doesn't form or the emulsion breaks. To repair a broken emulsion take a small part of the broken mixture, heat it just a little, add some warm cream and mix vigorously until it comes together Now gradually add back in small amounts of the broken emulsion until it is all incorporated.
19. I made some molded bonbons filled with ganache. They seemed fine at first but then the shells collapsed inward as if the ganache had shrunk and caused a vacuum effect. Do you know what might cause this?
I have seen this happen with chocolates that have become too old. It might also relate to the thickness of your shells or to piping the ganache into the shells while it is still too warm. See the answer to question 17.
20. I have little lumps of unmelted chocolate in an otherwise perfect ganache. What can I do now?
I would remelt the ganache, beat it well and let it cool. This should take care of the problem.
21. If the liquid content in a ganache affects its shelf life could I use what is known in the UK as clotted cream which has a butterfat content of approx 60%?
Using 60% cream will certainly increase the shelf life but since you are changing the balance of the recipe you may have some difficulty with fat separation.
22. I made a white chocolate ganache but it is too loose to mold. Is there anything I can do to fix it?
By making your ganache with tempered chocolate and cream that is not too warm you will end up with a more stable ganache - but if there is too much liquid to chocolate, then you could try gently remelting to about 35 to 40C and adding a quantity of tempered chocolate to the ganache.
23. I am making a dark chocolate ganache for use in dipped chocolate truffles and I am using a silicone mold to form the square ganache pieces. Once my ganache is made do I let it cool for a while or can I place it directly in the silicone molds and then in the fridge? Does the silicone mold need to be covered with plastic wrap?
I would probably let it cool to around 28º C before putting it in your silicone molds. I would probably let it set overnight at room temperature before removing from the mold and dipping. I would cover with a piece of parchment.
24. I tried to make key lime truffles--basically a white chocolate ganache flavoured with key lime juice but it took so much lime juice to bring out the flavour that the ganache was too runny to set up. Do you have any suggestions?
Adding a bit of citric acid will punch up the key lime flavour with less liquid. Adding some cocoa butter will give also a firmer ganache.