Cake Central › Cake Forums › Cake Talk › Cake Decorating › piping chocolate ganache
New Posts  All Forums:Forum Nav:

piping chocolate ganache

post #1 of 27
Thread Starter 
Hi everyone, its been a while since i've been on the boards, but i am 7 mths pregnant and have been out of the decorating scene.
I need to know a recipe for chocolate ganache, but it must set hard and be thick enough to hold its shape after piping.
post #2 of 27
Are you talking about actually piping using ganache? Ganache generally isn't used for piping. If you need to pipe with chocolate, you can melt some quality chocolate chips (I use Callebaut) over a "double boiler". I've also used the higher quality Wilton Candy Melts and that worked fine. Let it cool slightly before using.
post #3 of 27
I just piped with some candy melts this week. I did this on some cupcakes and it worked great. I also used a little shortning melted with the chocolate to dip my cupcakes in. It dried to a nice hard finish.

Good luck with the rest of your pregnancy. icon_razz.gif
Sharing is caring.
Reply
Sharing is caring.
Reply
post #4 of 27
Hi Nernan,
I am not sure what kind of piping you need to do but I used this recipe to frost(when warm) and decorate(cooled) cupcakes. it set up nicely.

3/4 pounds (12oz) semi sweet chocolate
1/2 cup plus 2 tbsp heavy cream
1/4 cup milk
2 tbsp unsalted butter
Place chocolate in a bowl. combine heavy cream, milk and butter in a saucepan over medium heat. When the mixture begins to boil, remove from heat and pour mixture over the chocolate pieces and let sit for 3 minutes. whisk it until smooth.

For firm piping leave it at room temperature to thicken or put in fridge for about 30min

Hope this helps
Claire
post #5 of 27
Or, if you just want to make a firm ganache, it's just a matter of incorporating air and cooling it down.

The ganache recipe I use is simple but very versatile.
Equal parts chocolate and heavy cream, with a little unsalted butter to taste. For example:

1 lb. dark chocolate chips
16 oz. heavy cream
4 Tbs. unsalted butter

Scald the heavy cream, then pour into the chocolate. Allow the cream to melt the chocolate.

(If you want to use this as a pourable ganache, also add a little corn syrup -- 2 Tbsp. if you're using the amounts above, then whisk until well incorporated, but you don't whisk in too much air or you'll get bubbles. Then you can pour it over your crumb-coated cake, etc.)

For a spreadable/pipeable ganache, whisk with an electric mixer, preferably a KA because it can take a long time. I was required to this by hand when I was in school, but it was very painful icon_surprised.gif. The key here is to incorporate a LOT of air -- otherwise, it will be rock solid and unspreadable. You may need to periodically place the bowl over an ice bath or place in the fridge to firm up slightly.

If it gets too firm to use, re-melt it over a hot water bath and repeat the mixing process. I put leftover ganache in the freezer, then make it usuable again this way.
post #6 of 27
For the dark chocolate ganache on this cake which we also piped with I made it like this.

Melt 600gr dark chocolate then slowly whisk in the 400mls cream.

We poured it while it was warm.

Allowed the rest to cool and used it for piping.

THe others photos of this cake are in the gallery if you want to see.
LL
dky - Dazzling Cakes
Reply
dky - Dazzling Cakes
Reply
post #7 of 27
Ganache is great for piping!

I used Cheftaz's ganache recipe:

http://cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html

I chilled it one hour, per the instructions, then used it for piping on this cake:
LL
post #8 of 27
HollyPj.....i use a simple recipe for ganache for my cheesecakes....1 cup chocolate chips to 1/2 cup whipping cream

but i am going to try the recipe you use......and since i have never made white chocoate ganache...( this may be a stupid question).... does the butter and the sugar go in with the white chocoate>>> icon_confused.gif

thanks....Donna
God Bless Our Military
Reply
God Bless Our Military
Reply
post #9 of 27
Sorry- I've never made the white chocolate version of that recipe! However, I think you would combine the chocolate, sugar, and butter. You could PM Cheftaz for clarification.
post #10 of 27
just sent a pm to cheftaz......will post the answer when i get it!! Donna
God Bless Our Military
Reply
God Bless Our Military
Reply
post #11 of 27
I thought butter made white chocolate seize. I always heard you had to add crisco to white chocolate, but the ganache may be different.
post #12 of 27
Hi folks. For the white chocolate ganache as per the recipe http://www.cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html
I omit the sugar. Simply because it is sweeter than the dark chocolate I use. I do still add the butter because I love the shine it gives

So this is what I use for white chocolate ganache

White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate
1.5 tbls unsalted butter

Method the same just omitting the sugar
Enjoy
p.s HollyPJ-- Can't see that cake enough times with the finished ganache piped on. It is great. Thank You
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
Reply
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
Reply
post #13 of 27
Thanks for a great recipe, Cheftaz! The butter really makes all the difference in the appearance. I used to be disappointed when I'd refrigerate a ganache-covered cake and it would get dull-looking. The butter keeps it so shiny!
post #14 of 27
Thanks cheftaz for getting back to me and this thread......i appreciate your help.....

and i agree with you about the pic of the cake!!!!! Donna icon_biggrin.gif
God Bless Our Military
Reply
God Bless Our Military
Reply
post #15 of 27
You're welcome Donna. Just let us know how it worked out for you and a pic would be nice.
Rick
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
Reply
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › piping chocolate ganache