Introducing Mr Baker’s Fool-proof Ganache – the ultimate fool-proof guide to making chocolate ganache for cake decorating…
Chocolate ganache. That sweet luxurious confection, once the secret of the serious chocolatiers, is an absolute game changer when it comes to cake decorating. Want to master smooth sides and square edges? Chocolate ganache. Want to ensure your sculpted cake is as secure as a rock? Chocolate ganache. Want a cake covering that won’t misbehave in hot weather? Chocolate ganache. And most importantly, want to up your flavour game? Chocolate- well you get the idea.
I discovered milk chocolate ganache quite early on in my caking adventures and lavishly applied it to many a chocolate cake – in fact, it’s one of the secrets of my signature chocolate mud cake (so don’t tell anyone!).
But it wasn’t until I realised that I could do all the same things to ALL of my cakes with white chocolate ganache that I really fell in love…
In spite of its sheer unadulterated awesomeness, the one question I most regularly see posted in my various cake groups on Facebook is, ‘How do you make ganache?’ It seems that my favourite friend isn’t quite so friendly to everyone.
And the thing that always makes me laugh is the variations you find in people’s responses. I honestly believe that if you asked ten different bakers how they make their chocolate ganache, you would get ten different methods.
So please that in mind as I humbly add mine to the mix, but I will point out that Mr Baker’s Fool-proof Ganache has never failed me. Ever. Never split. Never curdled. Never clumped.
Mr Baker’s Fool-proof Guide to Making Chocolate Ganache for cake decorating – which works every time!
For milk or dark chocolate ganache:
600g milk or dark chocolate
For white chocolate ganache:
Place a heat proof bowl (Pyrex or similar) over a pan of gently simmering water without allowing the bottom to touch the water.
Break or slice your chocolate into small pieces and place these in the bowl. Stir regularly to distribute the heat evenly.
When the chocolate is nearly all melted, remove the bowl from the pan and allow the rest to melt in the residual heat.
Pour the cream into a microwaveable plastic jug and place in the microwave on full power for two minutes.
Take a hand mixer and start mixing the chocolate on a low speed. Gradually pour in the heated cream. Slowly increase the speed of the mixer until all of the cream is incorporated into the chocolate mixture.
Cover the top of the bowl with cling film, allowing it to rest on the surface of the ganache mixture. This will avoid a skin forming.
Leave to cool overnight at room temperature.
The following day, you should find that the ganache has a peanut butter like consistency. If the room temperature is particularly high or low, then you may wish to counter this just before use by either giving it a quick burst in the microwave for approximately 10-15 seconds or by chilling it slightly in the refrigerator.
Chocolate ganache can be coloured or flavoured by adding these to the cream before combining with the chocolate. If you need to achieve a particularly vibrant colour, I would recommend using powder colours rather than gels, as gel colours can affect the consistency of your chocolate ganache causing it to seize.
Category:Toppings and Fillings
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