Ahhhh…. Ganache. Oh, you beautiful, beautiful creature of the sweet life. You came into my cake world, turned it upside down. Now I daydream, longing to once again place you between every slab of cake and fondant that come before me. Yes, it’s a love story.
I’ve included 3 ways to make the ganache… why? Because some things work better for some based on what products your working with or how much you may need.
- The traditional way: Pouring hot cream over chocolate and stirring until emulsion.
- Pros: Great for most chocolates, small chips and small buttons.
- Cons: You can sometimes run into problems where you chocolate won’t melt all the way, which then causes your chocolate to crystalize later on (gets grainy). Rewarming in the microwave sometimes works, but sometimes it can cause your chocolate to separate.
- Double Broiler: Cream and chocolate over a double broiler until emulsion.
- Pros: More controlled, slow melting creates the best environment for chocolate to shine! Allows a smoother transition for the emulsion process.
- Cons: It can take a little bit longer, but really, nothing too crazy.
- Microwave: Cream and chocolate in a container warmed in microwave until emulsion.
- Pros: Great for small batches. I use this alot when I just need a litttttle more ganache or when I’m making colored ganache.
- Cons: Not suggested for large batches, can cause over heating leading to separation.