GANACHE DEFINITION
An emulsion of chocolate and a liquid (usually cream) used to glaze, fill, decorate cakes or roll into truffles.
Process/Method
Scald the milk
Pour over chocolate (ideally in chips, pellets or chopped semi fine).
Wait 1-5 minutes.
Add 1 -2 Tablespoon of butter. (and essential oils, alcohol)
Stir continuously or use an immersion blender for 1-2 minutes.
Alternatively —
1 Heat chocolate and liquid together (from cold) in a double boiler. Stir occasionally.
2 Rule of Threes —
- Incorporate the liquid into the chocolate in thirds.
- In the first phase, the chocolate doesn’t look pretty (it seizes). Do not add liquid faster. Take your time making emulsion. Stir energetically.
LIQUIDS in GANACHE
cream
half&half
coffee
gran marnier
rosewater
jelly
wine
brandy
cognac
vanilla
coconut milk
nut milks
rice milk
GET CREATIVE
Other Additions:
jelly
peanut butter
pureed fruit
caramel
nutella
NOTES
• Different chocolates will have different amounts of sugar, solids, and butter so this will also affect texture and flavor
• Professional recipes will tell you what percentage chocolate to use in the recipe and always use weight rather than volume measurement
• It’s all a spectrum, it always tastes good with chocolate.