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Is there any way to de-chunk my ganache?

post #1 of 31
Thread Starter 
Obviously, I am ganache impaired. I made some chocolate ganache yesterday, 2:1 ratio chocolate to heavy cream. Followed instructions precisely (Shirley Corriher's) and damn if there aren't tiny chocolate chunks in the ganache. Tastes great and when you eat it you can't even tell there are chunks, its not crunchy. Its just for a family cake for father's day tomorrow but I would still like it to look nice. Is there any way to get rid of the chunks? Thanks!
post #2 of 31
You could warm it up and run it through the food processor. Then refrigerate to cool it down.

Hope that helps icon_smile.gif
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post #3 of 31
If you have a food processor, put it in there for several minutes. I think it will come out smooth and fluffy.
post #4 of 31
first thing to try... did you try re-warming it in microwave and re-whip it for a good few minutes?

you said two to one?? icon_confused.gif
second thing to try...regular ganche is 1 pounds chocolate to 1 cup heavy cream.. is that what you meant? If it is then another option is make sure it is room temp, and simply add in two table spoons of real butter melted and whip it again. The fats in the ganache is what produces the smoothness.

I make my own heavy cream, instead of buying it. And have used the butter trick.

good luck.

tip for next time.. if you are getting small dark chunks then you are probably adding your milk mixture too soon after heating. it should be between 90 & 110 degrees. If higher you are over heating the chocolate and causing it to curdle. like when you melt choc chips in microwave for too long and it siezes up. hope that makes sense.

I hope other people put some responses too. I am always wanting to learn more about ganache. I swear it is more science then cooking.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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post #5 of 31
I would just rewarm it, and stir until they are gone. I have had it happen once before, and that fixed it.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #6 of 31
Quote:
Originally Posted by tesso

I make my own heavy cream, instead of buying it. And have used the butter trick.



Wait, you make your own heavy cream?

I've made butter but never heavy cream. Would you be willing to share the method? I'm intrigued....!
post #7 of 31
Quote:
Originally Posted by tesso

...regular ganche is 1 pounds chocolate to 1 cup heavy cream.. is that what you meant?



I thought it was 12 oz choc to 1 cup heavy cream icon_confused.gif Have I been making it wrong this whole time?!
post #8 of 31
The best way to reheat ganache is slowly, over a hot water bath.
Plank.
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Plank.
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post #9 of 31
the best site i ever came across for ganache shows up blocked on here.. so I am going to see if I cant copy the info. and paste here...

Ordinary Dark: 1 pound dark chocolate to 1 cup (8 ounces) heavy cream .. Used as a glaze or beaten to a "buttercream-like" texture for cake fillings and/or frostings

Rich Dark: 1 pound dark choc to 12 ounces heavy cream.. Same as ordinary dark.

Truffle Dark: 1 pound dark choc to 16 ounces heavy cream.. Beaten to a thick and velvety texture for fillings

Ordinary White: 3 parts white choc to 1 part heavy cream.. Used as a glaze or beaten to a "buttercream-like" texture for cake fillings and/or frostings.

It has so many other things on the web site i wish it would post.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #10 of 31
Quote:
Originally Posted by PiccoloChellie

Quote:
Originally Posted by tesso

I make my own heavy cream, instead of buying it. And have used the butter trick.



Wait, you make your own heavy cream?

I've made butter but never heavy cream. Would you be willing to share the method? I'm intrigued....!



sure not a problem..

Ingredients:
  3/4 cup milk
  1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream

yah it is that simple.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #11 of 31
Quote:
Originally Posted by mom2spunkynbug

Quote:
Originally Posted by tesso

...regular ganche is 1 pounds chocolate to 1 cup heavy cream.. is that what you meant?



I thought it was 12 oz choc to 1 cup heavy cream icon_confused.gif Have I been making it wrong this whole time?!



not really wrong. but to make it a standard ganache you should adjust your heavy cream to 3/4 cup is all.

just think of it this way..1/4 cup heavy cream to every 4 oz of chocolate.

also most of the time i use semi-sweet chocolate chips as my chocolate.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #12 of 31
Tesso: Interesting - never thought of making my own heavy cream, duh! OK, so are you using salted or unsalted butter and does it make a difference in the finished ganache? What a great tip is this - saves me a trip to the market.
post #13 of 31
Quote:
Originally Posted by Cookie4

Tesso: Interesting - never thought of making my own heavy cream, duh! OK, so are you using salted or unsalted butter and does it make a difference in the finished ganache? What a great tip is this - saves me a trip to the market.



I have used both. but prefer salted. sorry..missed the other part of the question.. No. it didnt affect the ganache, just taste preference.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #14 of 31
I am so trying the homemade heavy cream next time I make ice cream. No idea if it'll work, but if it does... icon_biggrin.gificon_biggrin.gificon_biggrin.gif
post #15 of 31
ive [personally found that if i use a regular spoon i end up with lumps; but if use a whisk.. its lump free. =)
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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