Cake Central › Cake Forums › Cake Talk › Recipes › very runny ganache. oh know!!!
New Posts  All Forums:Forum Nav:

very runny ganache. oh know!!!

post #1 of 19
9/29/09 at 5:14pm
Thread Starter 
well i did my firdt attempt at ganache. oh no, it was totally runny. icon_sad.gif

i used 1.25 cups of half and half and 2 cups of chocolate waffers.

i thought it was thicking up. ahhhh when i put it on the cake it just ran off, like brown water. but it does taste good though.

what did i do wrong. could it have been using wafer chocolate instead of bakers chocolate.

if anyone has any tips or easy recipes, i would appricate it.
Kimberley
Reply
Reply
post #2 of 19
9/29/09 at 5:33pm
By wafer chocolates do you mean like the Wilton Candy melts?

I've only made ganache using real chocolate, so I'm not sure how the melts work.

After I make it I allow it to sit for a bit to thicken before pouring it on the cake.

Maybe yours didn't have a chance to set and that's why it was too runny.

HTH
Reply
Reply
post #3 of 19
9/29/09 at 5:50pm
Ugh. don't use the candy melt wafer candy coating stuff.

How long did you let it sit before pouring it?

I'm not sure how the wafers would work, but it sounds to me like you had too much liquid to chocolate and maybe didn't let it cool long enough.
Reply
Reply
post #4 of 19
9/29/09 at 6:32pm
Also, don't measure the chocolate using a measuring cup, it must be weighed or the amounts will be inaccurate.
Reply
Reply
post #5 of 19
9/29/09 at 6:37pm
1 pound of chocolate to 1 cup of heavy cream and 2 tablespoon of butter. extra flavor of your choice 1 teaspoon. we use this recipe every day at the chocolate store.
No Cake is too pretty to eat!

Paula M Surrette
Reply
No Cake is too pretty to eat!

Paula M Surrette
Reply
post #6 of 19
9/29/09 at 7:22pm
Half and Half doesn't set up. You need to use heavy cream. I've seen a lot of people here use a 2:1 ratio, but I've always had fantastic luck with 1:1. I don't refrigerate it unless I'm in a hurry and then I stir it every 20 minutes or so until it's set up. I typically just cover and leave at room temp (cool) overnight and it's wonderfully silky the next day. Perfect for smoothing. To use it as a glaze I let it cool for a bit after I make it, not long enough to set just enough so it doesn't melt the undercoat.
Reply
Reply
post #7 of 19
9/29/09 at 8:07pm
The Wilton cany melts ganache recipe uses 1/2 cup heavy cream and 1 package (14 oz.) candy melts:

http://www.wilton.com/recipe/Ganache

HTH
Reply
Reply
post #8 of 19
9/30/09 at 3:54am
Thread Starter 
what is considered a heavy cream? would whipping cream be better to use?

yes candy melts (chocolate wafers). i guess i should have used bakers chocolate and chopped it up.

ill check out the link also.
thanks for your responses.

Kimberley
Reply
Reply
post #9 of 19
9/30/09 at 4:19am
I use heavy whipping cream and use a 2:1 ratio.
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Reply
BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Reply
post #10 of 19
9/30/09 at 10:05am
Oh gosh I missed that you used 1/2 and 1/2! That would NEVER work! (It is half cream and half milk!) Heavy cream = whipping cream. I use Ghirardelli brand chips, that way you don't have to chop up the chocolate.
Reply
Reply
post #11 of 19
9/30/09 at 11:39am
Thread Starter 
thanks so much. you know i did not even think about 1/2 and 1/2 being half milk and half cream. i totally gapped that. well i went to the store and got whipping cream and tried it again. it worked out great, sloppy but great. i hope to be better next time.

than you for all your help everyone.
Kimberley
Reply
Reply
post #12 of 19
10/8/09 at 1:48pm
I have only used the candy melts for ganache and have never had a problem. I'm with the ones that say it is the half and half. You need heavy cream/whipping cream.
My Weight Loss Support Group is The Chunky Monkeys!
Reply
My Weight Loss Support Group is The Chunky Monkeys!
Reply
post #13 of 19
10/8/09 at 2:02pm
defonately. Whipping / heavy / double cream it is.
Reply
Reply
post #14 of 19
10/8/09 at 2:10pm
Quote:
Originally Posted by TexasSugar

I have only used the candy melts for ganache and have never had a problem. I'm with the ones that say it is the half and half. You need heavy cream/whipping cream.

Hi, if you use the candy melts how much whipping cream do you add? and if you use the chocolate that comes in a bar/square what's the ratio???
"Life is short...eat cake!"
Reply
"Life is short...eat cake!"
Reply
post #15 of 19
10/8/09 at 5:47pm
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by TexasSugar

I have only used the candy melts for ganache and have never had a problem. I'm with the ones that say it is the half and half. You need heavy cream/whipping cream.

Hi, if you use the candy melts how much whipping cream do you add? and if you use the chocolate that comes in a bar/square what's the ratio???



If you do it by weight, it doesn't matter what shape the chocolate is in:

8 oz of cream to 16 oz of chocolate.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › very runny ganache. oh know!!!