INFORMATION SHEET

GANACHE

INFORMATION SHEET
 INFORMATION SHEET
GANACHE

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Define what a ganache is.

2. Discuss the process of making ganache.
3. Identify the different ratios used in preparing the
ganache.
4. Explain how to fix a broken ganache.

Introduction:

This information sheet will discuss the topics that are

related tothepreparation of Ganache. It includes its origin,
the concept of the ganache ratio, and consistency that is
used in frosting different pastry products. It will also
discuss the function of ingredients, temperature, the
importance of the percentage of cocoa in making ganache,
flavor, the remedy that may undertake if the ganache is
broken, and lastly the proper storage of ganache. Hence this
information sheet will help the student to know the
underlying principles in preparing the ganache.

Ganache—which calls for only two ingredients, heavy

cream, and bittersweet chocolate—is one of the easiest and
most fundamental recipes in a pastry chef’s repertoire. Chop
chocolate finely, adds hot heavy cream, and mix them. While
the concept for ganache is quite simple, there are a few
basic principles you should know. Once mastered, you’ll find
that the uses for ganache are nearly endless, providing
plenty of room for creativity in the kitchen!

Origin of Ganache

The origin of ganache is somewhat

disputed. The Swiss claim to have been
using ganache for truffle centers for
hundreds of years while the French assert
that it was invented at the renowned
Patisserie Siraudin in Paris around the year 1850. Another
colorful story suggests that a 19th-century apprentice in a
French patisserie accidentally spilled hot cream into a bowl
of chocolate. His angry superior called him “un ganache,”
which can be translated as “idiot or fool,” however upon
tasting the new creation he realized that a new recipe was
born.

What is Ganache?

Chocolate ganache (pronounced geh-Nahsh) is a basic

pastry component made up of only two ingredients: melted
chocolate and cream. This rich chocolatey mixture is
incredibly versatile and can be used to make chocolate
truffles, dessert sauces, cake fillings, icings, whipped
frostings, and glazes.

The combination of cream and chocolate creates a very

rich and intensely chocolate mixture. A basic ganache
mixture can also be flavored in a variety of ways. The cream
can be steeped with herbs or spices, and extracts can be
added to the final mixture.

How to Make a Ganache

Step 1: Chop the Chocolate

Chop your chocolate up into small

pieces so that they will melt quickly in
the hot cream. You can also use chocolate
chips instead of chopped chocolate. Large
pieces of chocolate will not be small
enough to melt completely in the hot
cream.

Step 2: Heat the Cream & Pour over the

Chocolate

Put the heavy cream (or double

cream) in a saucepan over medium heat
and bring to a simmer. Alternatively,
you can heat it in the microwave until
it starts to bubble, just watch it
carefully so it does not boil over.
 Once the cream is really hot and simmering, pour it
over the bowl of chocolate and let it sit for a few minutes.
If you are making a small batch (6 oz of chocolate or less)
you only need to wait about 3 minutes, but if you are making
a large batch (more than 6 oz) you might want to wait up to
5 minutes.

This waiting period allows the hot cream to melt the

chocolate while at the same time bringing down the
temperature of the cream. Whisking while the cream is too
hot could cause the ganache to break, resulting in a gritty
final texture.

Step 3: STEP 3: Whisk the Chocolate and

Cream Mixture

After the chocolate has had enough

time to melt and the cream has cooled
down, whisk the two together. The best
way to do this is to put your whisk in
the center of the bowl and whisk in a
small circle slowly moving outward.
Keep moving in one direction, slowly
making bigger circles.

This process ensures that you are slowly incorporating

the cream into the chocolate, creating an emulsion. This
motion works to suspend the fat from the cream and the
butterfat from the chocolate into the water present in the
cream and the liquid sugar from the chocolate (aka, an
emulsion). A proper emulsion ensures a silky smooth ganache.

Ganache Ratios

While the process

of making ganache is
always the same, the
ratios of chocolate to
cream vary based on the
use. These are the
standard guidelines for
ganache ratios.
2 Parts Chocolate to 1 Part Cream (2:1 Ratio)

 Uses: Chocolate Truffles, Stiff
Piping Work
 Consistency: When the ratio of
chocolate to cream is double the
amount by weight, the ganache
cools to a very thick almost
fudge-like mixture.

This ganache can be piped before

completely cooled to create intricate
piping work for cakes or cupcakes. By
chilling the ganache it will set up a firm. Chilled ganache
can be scooped and rolled into chocolate truffles.

1 Part Chocolate to 1 Part Cream (1:1 Ratio)

 Uses: Filling and/or Frosting for Cakes and Cupcakes,

Thick Glaze, Whipped Ganache Frosting
 Consistency: When ganache with an equal ratio of
chocolate to cream by weight cools it becomes a
pudding-like texture.

This ganache works well to fill layer cakes or even as

the frosting for the whole cake, like my favorite Devil’s
Food Cake. After this frosting is cooled, it can whip into a
fluffy whipped ganache frosting and that is sort of like a
bar of super intense chocolate whipped cream!

This ganache can also be used as a glaze for a cake or

cheesecake. It should be poured while still slightly warm,
and an offset spatula can be used to spread it out to glaze
the baked good.

Filling for CakeRich Icing for Cake Whipped Ganache

Frosting
1 Part Chocolate to 1.5 Parts Cream (1:1.5 Ratio)

 Uses: Thin Glaze, Dipping Chocolate (for Fondue or

Chocolate Fountain), Lighter Whipped Ganache Frosting,
Drinking Chocolate
 Consistency: Ganache with 1 1/2 times more cream to
chocolate will be thin enough to pour as a glaze and
is thin enough to drink. 

This ganache is thin enough to pour as a glaze over

baked goods or to dip a variety of things in. Many ganache
tutorials suggest a ratio of 1:2 parts chocolate to cream,
but I find this to be a little too thin. This ratio works
well for a thin glaze or dipping purposes like fondue or a
chocolate fountain.

It is important to note that this ganache will not set

up hard. It will remain soft but will become thicker as it
cools. In its warm state, this ratio of ganache is the
perfect rich sipping cocoa!

Dip for Fruit (Chocolate Fondue Thin Glaze for Donuts

or Chocolate Fountain)or Cakes

Ingredient Function
 Chocolate is the flavor of the ganache. Because there
are very few ingredients in this recipe, use the best
quality chocolate you can.
 Heavy Cream, Whipping Cream, or Double Cream thins out
the texture of the chocolate. The final texture of the
ganache depends on the ratio of the cream to
chocolate.
 Salt is optional but rounds out the flavor of the
ganache and is highly recommended.
Temperature
Chocolate is sensitive to
temperature changes. The cocoa butter
in chocolate melts at a relatively
low-temperature range of 87°F to
91°F, just below body temperature.
Melted cocoa butter solidifies again
around 68°F. Notice that the
difference between solid and melted
chocolate can be as little as 20°F.
For this reason, it’s best to melt
the chocolate gently and gradually
with low and slow heat. To melt it
evenly and smoothly, chop the chocolate into small, uniform
pieces about 1/2 inch square.

Ganache has the added advantage of warm liquid cream to

help envelop the chocolate in even heat as it melts. Simply
stir finely chopped chocolate into the warm cream until they
blend into a smooth, creamy emulsion. After mixing chopped
chocolate into the hot cream and stirring it until smooth,
the fluid mixture may still be quite warm. Due to
chocolate’s temperature sensitivity, it’s also best to allow
the fluid ganache to set and firm up gently and gradually
(i.e. at room temperature, rather than in the fridge). As it
cools, cocoa-butter crystals begin to form and the ganache
begins to set. If you cool the ganache too quickly, the
cocoa butter doesn’t form as many crystals; when returned to
room temperature quickly, cooled ganache may develop a
greasy appearance. To ensure smooth, creamy ganache, cool it
gradually.

Why the Cocoa Percentage Matters

Chocolate liquor, a key component in chocolate, is a

mixture of cocoa solids and cocoa butter. When you’re making
ganache, the higher the percentage of chocolate liquor in
the chocolate, the richer and chocolatier the finished
flavor will be. Chocolate around 70 percent, usually called
bittersweet or dark, is ideal. Above 75 percent, the cocoa
solids can absorb so much liquid from the cream that there
is not enough left to keep all the solids and cocoa butter
suspended in an emulsion, making the ganache prone to
breaking and becoming greasy.
 As for cocoa butter, dark chocolate and white chocolate
both contain about the same percentage, around 20 percent.
But white chocolate has no cocoa solids (only milk solids),
so when white chocolate melts, there are fewer solids to
absorb the liquefying cocoa butter, which can make white
chocolate ganache especially prone to greasiness if it’s
overheated or heated too quickly.

Flavor Options

Some of these flavor additions may change the

consistency of the ganache. Add more cream or chocolate as
you see fit.
 Salt - To bring out the sweet flavor of the ganache,
add 1/8 teaspoon salt to the hot mixture.
 Liqueurs and Brandies - Substitute 1 to 2 ounces of the
cream with a flavored liqueur such as Grand Marnier,
Bailey’s, or Chambord or a brandy-like Armagnac to the
warm ganache.
 Other flavorings - Feel free to add flavored extracts,
fruit purees, espresso powder, or spices to the warm
ganache.
 Peanut Butter or Nutella - Start by adding 2
tablespoons to a 1/4 cup smooth peanut butter or
Nutella along with the chopped chocolate to the hot
cream.
 Cream infusions - As you heat the cream, infuse it with
flavor. Bring to a boil then add fresh mint leaves,
tea, herbs such as lavender, coffee beans, or citrus
zest and let sit for 5 to 10 minutes. Strain before
using. Not you may need to re-warm the cream before
adding it to the chocolate.

How to Fix Broken Ganache

If your ganache looks grainy and

curdled, the emulsion has broken. The
fat is separating from the watery
liquid, usually because there isn’t
enough liquid to hold the number of
chocolate solids suspended in the
mixture. To fix broken ganache, warm the mixture over a hot
water bath while whisking vigorously. If that doesn’t work,
vigorously whisk in a small amount of room-temperature milk
or even a liqueur. Don’t use cream to restore your ganache,
because the mixture already contains too much fat to come
together.

Key Techniques

There are a few key guidelines for preparing ganache, all of

which are very easy to follow.

 Finely chop your chocolate. This allows the chocolate

to melt more evenly, especially when making a thicker
ganache that requires more chocolate than heavy cream.
 Bring the heavy cream to a simmer, not a full boil.
It’s very easy to scorch heavy cream, so take care when
heating it and stir frequently.
 Pour the hot cream over the chopped chocolate and let
it sit for a few minutes. Ensure that the chocolate is
fully submerged in the hot cream as it sits. This
begins the melting process of the chocolate and makes
mixing the two ingredients quick and easy.
 There are two ways to properly mix ganache:
 For a perfectly smooth ganache, use a rubber
spatula to combine the two ingredients. This will
take a bit more time but results in exceptional
truffle fillings or smooth cake glazes that are
absolutely air bubble-free.
 For a light, whipped ganache (used to frost a cake
or as a cake filling), use a whisk. Whipping air
into the ganache will also help it thicken and
become more stable

Storage
Always store with a piece of plastic wrap pressed
against the surface to prevent any film or crust from
forming. The general rule is that classic ganache may stay
at room temperature for up to 2 days then must be
refrigerated. If you’d rather be safe (which I recommend),
keep it refrigerated for all storage. Ganache can be frozen
for up to 1 month. Thaw in the fridge then let come to room
temperature before using.
The reason some classic ganache recipes can be stored
at room temperature (though some would disagree with that)
is because the sugar and fat content is so high it binds the
water together in a way that microorganisms can’t utilize it
to grow and thrive. Because of this, I feel comfortable
leaving ganache out at a cool room temperature for several
hours if I need to.

Recipes
Chocolate Ganache for Truffles, Fillings,
Frostings, Glazes, Fondue, Etc...

prep time: 5 MINUTES

cook time: 5 MINUTES
total time: 10 MINUTES

Ingredients
2:1 Ratio: For Truffles & Very Thick Piping Work
 8 oz (224 grams) bittersweet or semi-sweet chocolate
 1/2 cup (4 oz, 112 gr) heavy cream (or whipping cream
or double cream)
 large pinch of salt (optional but recommended)
1:1 Ratio: For Frostings, Thick Glazes, Fillings, and
Whipped Ganache
 8 oz (224 grams) bittersweet or semi-sweet chocolate
 1 cup (8 floz, 224 gr) heavy cream (or whipping cream
or double cream)
 large pinch of kosher salt (optional but recommended)
1: 1.5 Ratio: For Thin Glazes, Fondue, Chocolate Fountain,
and Light Whipped Ganache
 8 oz (224 grams) bittersweet or semi-sweet chocolate
 1 1/2 cup (12 oz, 236 gr) heavy cream (or whipping
cream or double cream)
 large pinch of kosher salt (optional but recommended)
Instructions
1. Chop your chocolate into small pieces and place in a
bowl.
2. Put your cream in a saucepan and place over medium
heat. Allow the cream to heat until simmering and
almost boiling. Alternatively, you can heat the cream
in the microwave.
3. Pour the hot cream over the chopped chocolate and let
stand for about 3 minutes. Add your salt into the bowl
at this point if using.
4. Put your whisk into the center of the chocolate/cream
mixture and begin whisking in small circles going in
one direction and slowly moving outward in bigger
circles until the mixture is smooth.
5. Serve hot if using as for fondue, a chocolate fountain,
or sipping chocolate. If using for a glaze or stiff
piping work, allow to cool for about 10 minutes before
pouring. If using as a frosting, allow to cool at room
temperature for about 4 hours and up to overnight. If
making truffles, place the ganache in the refrigerator
uncovered until the mixture becomes solid, about 1
hour, before scooping and shaping.
Self Test
Multiple Choice. Choose the correct answer.
1. It is a French term called “un ganache”, which means?
a. chocolate c. pastry
b. sweet d. idiot or fool
2. It is the 2 ingredients that made up the chocolate
ganache.
a. melted chocolate and ice cream
b. chocolate and milk
c. dark chocolate and cream
d. melted chocolate and cream
3. It is a Ganache ratio which has a consistency of thin
enough to pour as a glaze and is thin enough to drink.
a. 1:1.5 ratio c. 1:1 ratio
b. 2:1 ration d. 1:3 ratio
4. It is a Ganache ration that uses in chocolate truffles,
and stiff piping works.
a. 2:1 ratio c. 1:1.5 ratio
b. 1:1 ratio d. 1:3 ratio
5. It is an ingredient used in making ganache that acts as
its flavor.
a. cream c. chocolate
b. salt d. sugar
6. The temperature range, where cocoa buttermilk must melt
in chocolate.
a. 95˚F to 98˚F c. 87˚F to 91˚F
b. 75˚F to 80˚F d. 87˚F to 89˚F
7. It is no use in fixing broken ganache.
a. salt c. chocolate
b. water d. cream
8. It is the general rule in storing classic ganache.
a. stay at room temperature for up to 2 days then must
be refrigerated
b. frozen for up to 1 month
c. store in a piece of plastic wrap
 d. stored at room temperature for up to 1 month
9. The following are the flavor options that can use in
preparing ganache except:
a. sprinkle c. cream infusions
b. salt d. Liqueurs and Brandies
10. The ingredient used in ganache thins out the texture of
the chocolate.
a. ice cream c. chocolate
b. salt d. heavy cream

True or False: Write T if the statement is true and F if it

is False.
___________ 1. Chocolate is the flavor of Ganache.
___________ 2. 1:1 Ratio is used in filling and/or frosting
for cakes and cupcakes.
___________ 3. The process in making ganache include
incorporating chocolate and cream mixture
___________ 4. Chocolate ganache is a basic pastry component
made up of melted chocolate and cream.
___________ 5. In putting the heavy cream in a sauce pan, it
should be in a high heat and bring to boil.
Self Check
Multiple Choice:
1. D
2. D
3. A
4. A
5. C
6. C
7. D
8. A
9. A
10. D
True or False:
1. T
2. T
3. F
4. T
5. F

References:

 https://bakerbettie.com/how-to-make-
ganache/#:~:text=Chocolate%20ganache%20(pronounced
%20geh%2DNahsh,%2C%20whipped%20frostings%2C%20and
%20glazes.
 https://www.pinkovendaily.com/single-
post/2017/09/13/Ganache
 finecooking.com/article/science-chocolate-ganache
 handletheheat.com/how-to-make-chocolate-ganache/
 https://www.bakepedia.com/baking-encyclopedia/ganache/
 https://www.ice.edu/blog/sweet-technique-chocolate-ganache