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piping chocolate ganache - Page 2

post #16 of 27
Traditional ganache is just chocolate (can be white, dark or milk) and cream mixed together at the right time, occassionally butter is added for a change in consistency. If using the right chocolate and cream there is absolutely no need for the sugar.... what purpose does it serve?

I am a little puzzled.
dky - Dazzling Cakes
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dky - Dazzling Cakes
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post #17 of 27
A really good bittersweet chocolate is delicious but can be too bitter for children. Adding the sugar takes some of the bitter out hence making it delicious even for kids Using a bittersweet chocolate and adding a small amount of sugar is like using semi-sweet chocolate to the kids tastes. I like bittersweet but the kids like semi so now I have created the best of both worlds!!!! icon_smile.gif

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and cream mixed together at the right time

HUH????

Butter is added to keep the ganache shiny even after refrigeration. Make 2 batches--1 with butter and 1 without...refrigerate til set and then take them out and see which one looks the best
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
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Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
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post #18 of 27
mine always stays gloosy even after setting and refrigeration!!

The reason I said "at the right time" is that many people throw it all in together which can often cause a problem with the chocolate. So it is best to melt the chooclate first and then slowly whisk in the cream.

If using DARK, WHITE OR MILK buds they are never bitter !
dky - Dazzling Cakes
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dky - Dazzling Cakes
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post #19 of 27
Quote:
Originally Posted by dky

mine always stays gloosy even after setting and refrigeration!!

The reason I said "at the right time" is that many people throw it all in together which can often cause a problem with the chocolate. So it is best to melt the chooclate first and then slowly whisk in the cream.

If using DARK, WHITE OR MILK buds they are never bitter !



I'm glad icon_smile.gif yours stays glossy. Could be because detective.gif you use the "buds" I can't speak for them cuz I have never ever used them. I have only used large slabs of "Callebaut." "real chcolate". Sorry but I must disagree with your method (at least with real chocolate) don't know about buds.
It's best to heat cream and butter and sugar (if using) to boiling and then pour over the chocolate and let stand. Then slowly stir from centre of bowl outwards.
Doesn't matter anyway because "what works for one doesn't always for for all"
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
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Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
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post #20 of 27
just wanted to say that i now have a new found respect for those of you who can actually make roses out of ganache icon_eek.gif .....allllllllllll afternoon i have been trying.......i either would have it too stiff or too soft..........up until this point all i had used ganache for was to have a border around my chocoloate cheesecake .......

i have given up for the day icon_sad.gif ....but will try again....(but not with that chocolate....it lies at the bottom of my trash can......... icon_mad.gif frustration finally set in) icon_biggrin.gificon_biggrin.gif

i'm sure its like everything else..practice is needed.........and i'm too stubborn not to try again.....but i sure do admire those of you who can already do it!!!!! Donna
God Bless Our Military
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God Bless Our Military
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post #21 of 27
I started using CHEFTAZ's recipe for pipable ganache and have been VERY happy with it. I make ice cream cakes. It holds up well in the freezer...it doesn't discolor.

Cheftaz...question for you. I've been using semi sweet chocolate and find it to be very rich. Great for piping, however, I'm thinking about trying a milk chocolate. I'm looking for something "a little less intense" for the overall icing on the cake. Your ganache, in my borders, really enhances the cake, but I'm on the search for a mild chocolate ganache icing. Right now, I'm making a ganache with the Wilton melts for the cake. Then, of course, your pipable ganache borders. In your experience, what kind of chocolate would you recommend in a ganache for the cake to lessen the intensity a little?
thanks
Pam
post #22 of 27
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I started using CHEFTAZ's recipe for pipable ganache and have been VERY happy with it.

Thank you and am glad you are VERY happy with it.
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In your experience, what kind of chocolate would you recommend in a ganache for the cake to lessen the intensity a little?



That will definitely be less intense. It will give it more of a candy bar style chocolate flavour. I can't remember the proportions I use for milk chocolate but I believe it was somewhere between the "dark and white" chocolate amounts and you don't need the sugar with milk chocolate. Good luck and let me know how you made out with it
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
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Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
Reply
post #23 of 27
Thread Starter 
thanx everyone, it was a rush job in the end and i made bc and coloured it,have some great recipies now for ganache. Thats why i come back here.
post #24 of 27

Hi Cheftaz, quick question what is your Chocolate ganache recipe? I tried to go to the link but it says it cannot be found.

post #25 of 27

The link To ChefTAz for his ganache receipe does not link.

post #26 of 27
Those two chocolate cakes look absolutely scrumptious!!! I would love to have a slice 😁
post #27 of 27
I thought I would bump this thread up to post the right link: http://cakecentral.com/a/chocolate-ganache-1

I was looking for a "pipeable" ganache for some cupcakes I need to make and this was the first thread that came up.
"Everyday is someone's birthday"
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"Everyday is someone's birthday"
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