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First time making chocolate ganache

post #1 of 15
Thread Starter 
Make my first batch of ganache this morning and put it in the frig. Planning to use it as a filling not icing. With it being in the frig for so long, it's to firm to stir.

What can I do? Leave at room temp or can it be microwaved to soften enough to whip and use as filling?

Please advise.

Thanks
I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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post #2 of 15
i'd be hesitent to microwave for fear of hotspots developing and cooking it.

cover and let warm to room temp and it should whip up
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Keep on cakin'!
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post #3 of 15
You can put the container of ganache in a bowl of warm - not hot! - water to speed things up a bit. Do not allow any water, no matter how tiny an amount, to get into the ganache.

Deanna
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My free tutorial website is:
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http://www.prettytreats.com/critters.php

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post #4 of 15
and building off of Deanna's idea....and a trick I use for keeping chocolate melted....

put it on a heating pad set to low (or even wrap the pad around the bowl)
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Keep on cakin'!
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post #5 of 15
Thread Starter 
So, once I get it soft enough to whip do I refrigerate it again? And will it harden again?

Also, should I whip it in my kitchen aid mixer or by hand?

Thanks so much
I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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post #6 of 15
i'd wait to whip until ready to fill the cake.

yes, it will reharden if put back in the fridge*

by hand? not so sure...more like stir it up and even using a whisk would be hard work.

Lazy, I don't want sore arms & wrists me, would use his KA. Depending upon how "fluffy" I wanted it, would use paddle for smooth with not so much air whipped in and whisk for lots of air.


*the big danger for me would be me eating it all with a spoon before I could get it in the cake!
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Keep on cakin'!
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post #7 of 15
Quote:
Quote:


*the big danger for me would be me eating it all with a spoon before I could get it in the cake!



You use a spoon?!?!

icon_biggrin.gif

Deanna
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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post #8 of 15
LOL!!!

yes, I don't look so good w/ it smeared all over face and in hair! does nothing for the complexion.

now, just how BIG of spoon????? icon_rolleyes.gif
Keep on cakin'!
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Keep on cakin'!
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post #9 of 15
<<gasp>> Do you mean that it's possible no one believes me when I say I'm trying out a new mud pack/hair mousse?? icon_redface.gif

It IS funny sometimes where the chocolate ends up. Even a chef's coat doesn't cover all the places it splatters or drips. Heehee! No wonder I'm so sweet, I'm chocolate coated! icon_biggrin.gif

Deanna
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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post #10 of 15
I would just like to know how chocolate ends up on the back of your upper arm? I always seem to get it there and can't figure out how!
post #11 of 15
The 2 ganache recipes on this site only have 2 stars...is there a different one you all are using or are one of those a good one? I wanna make it but I want a good one. Thanks!
Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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post #12 of 15
Haven't tried the recipes on this site. Here is the one I use, it is out of Toba Garretts book The Well-Decorated Cake.

1 1/2 C heavy cream
1lb semisweet or bittersweet dark chocolate

In a heave saucepan, boil heavy cream. Turn off heat. Add chopped chocolate ( I just use chocolate chips) and let rest until chocolate is melted. Use a rubber spatula to stir the mixture until all the pieces are melted. (I use a wire whisk)

Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.

It's super easy to make and tastes sooo good.
post #13 of 15
I have read that you need to use 'good chocolate'...well, Hershey's is 'good' to me...is that what you use? Or more like Godiva?
(Thanks for the recipe)
Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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post #14 of 15
I use trader joes chocolate chips
post #15 of 15
At the shop, we use Belcolade. At home, I use El Rey because it's cheaper. Or sometimes I use candy melts if I'm making a center for a truffle because it doesn't have to stand alone. But really, it's all yummy so use what you have.

Deanna
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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