What is ganache??

Answer 1

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

To make ganache boiled heavy cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate.

Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma which translates to "Food of the Gods". There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the chocolate liquor is conched (processed). A chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. A chocolate with a velvety smooth texture will produce a ganache that is velvety smooth.

The most important point to consider when choosing a chocolate for making ganache is whether you like the chocolate when eaten out of hand. Chefs and some food writers will recommend high end bittersweet chocolates that can be too bitter for a lot of people's palates.


Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

To Cover a Torte or Cake:

Note: If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Leftover ganache can be strained to remove any crumbs and used to make truffles.

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Another definition:

Ganache is a French word for a mixture of chocolate and heavy cream, used as an icing or filling for pastries, filled chocolates, or other desserts. Its origins date to circa 1850, possibly invented in Switzerland or in France (perhaps Paris).

Ganache is made by boiling heavy cream, then pouring it over chopped chocolate. The mixture is stirred or blended until smooth.

Depending on the intended usage of the ganache, the proportions of chocolate to cream can vary. Typically, a ganache is equal parts chocolate and cream. However, a higher ratio for chocolate is common, 2:1 or 3:1 (chocolate to cream). Ganache is often flavored with liqueurs or extracts.

Answer 2

Ganache is a rich, creamy, dark chocolate icing.

An example of a ganache recipe:

7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons brandy

All melted together till smooth.

Answer 3

A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles

Confectioner's Coating

The chocolate ganache was poured over the cake to form a glossy finish

Answer 4

It's pretty much just chocolate.

THE IVY'S CHOCOLATE GANACHE

CRUST:

7 ozs. pecans
1/2 c. sugar
3 1/2 tbsp. melted butter

Preheat oven to 325 degrees Fahrenheit. Combine pecans and sugar in food processor. Process until finely chopped. Mix in melted butter. Press firmly on bottom and up sides of 9 inch tart pan with removable bottom. Bake until brown, about 2 minutes; remove and cool.

GANACHE:

1 lb. bittersweet chocolate, chopped
2 c. whipping cream
1 egg yolk

In the top of a double boiler melt chocolate. In a separate pan scald cream. Stir the egg yolk into the chocolate and add the cream; mix well. Strain into the crust and refrigerate for 2 hours until set. Serve with sauce.

SAUCE:

1/2 c. unsalted butter
1 c. sugar
1 c. whipping cream

Melt butter, stir in sugar and cook, without stirring, until golden. Bring cream to a simmer and whisk into caramel. Bring to a boil and remove from heat. Serve at room temperature or cold.

Answer 5

It's style. Wait, that's panache.
Ganache is chocolate, like a coating for a cake that is more solid looking than frosting, like on a Boston Cream Pie.

Mmmmm, Boston Cream Pie.

Answer 6

Ganache is a French word for a mixture of chocolate and heavy cream, used as an icing or filling for pastries, filled chocolates, or other desserts. Its origins date to circa 1850, possibly invented in Switzerland or in France (perhaps Paris).

Answer 7

What Is Ganache

Answer 8

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

To make ganache boiled heavy cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate.

Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma which translates to "Food of the Gods". There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the chocolate liquor is conched (processed). A chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. A chocolate with a velvety smooth texture will produce a ganache that is velvety smooth.

The most important point to consider when choosing a chocolate for making ganache is whether you like the chocolate when eaten out of hand. Chefs and some food writers will recommend high end bittersweet chocolates that can be too bitter for a lot of people's palates.


Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

To Cover a Torte or Cake:

Note: If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Leftover ganache can be strained to remove any crumbs and used to make truffles.

Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers"

Ganache Recipe:

This recipe has a little butter added to ensure the ganache has a shiny finish, even when refrigerated.

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional)

Answer 9

I'm not sure what "right" is. I make a chocolate chocolate cake for a friend once a year and put a chocolate ganache on it and no one has ever complained so I guess it is right.

Answer 10

Ganache

A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream. The chocolate mixture is allowed to cool and stiffen at room temperature so that it can be whipped to increase its volume. Typically made with equal amounts of semi-sweet chocolate (white or dark chocolate) and cream, a Ganache can also contain different proportions of chocolate and cream in order to create a stiffer or softer result. Adding more cream decreases the stiffness while adding more chocolate increases it. When the Ganache is spread or poured over cakes, tortes, and pastries, it is prepared as a glaze. If it is made as a filling for baked desserts, the Ganache is served in cookies, cakes, tarts, and soufflés. It can also be used for making truffles where the preparation becomes the rich chocolate filling so memorable in this popular candy.
Ganache. Board: From: Kelly~WA 4-4-2003. RE: MSG ID: 0065272. Hi Tammy. Ganache is a combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating.
What is ganache? Board: From: Tammy - Minnesota 4-4-2003. RE: MSG ID: 0065270. I am making my cousin's wedding cakes (1 per table) and some suggested using ganache. ... Title: ISO: What is ganache? Board: Cooking Club at Recipelink.com ...www.recipelink.com/gm/0/65270
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At its base, ganache is a mixture of chocolate and cream. To this, butter and flavorings may be added.