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Ganache failure... multiple times

post #1 of 28
Thread Starter 
I have asked for help on this subject a few times on here and have gotten plenty of feed back, thanks. Problem is I followed all the tips I was giving and I keep getting lumpy ganche.

I tried different ratios, 1:1, 2:1... Tried differnet melting and combining methods... melt chocolate in double broiler then add heated cream slowly to melted chocolate and stirring. And this way by heating cream and pouring over chips and letting sit for a couple of mins then stir until melted. Always still resulting in lumpy ganche!

Maybe its my ingredients? I use Nestle chocolate chips and heavy whipping cream. No water ever gets in my chocolate either. I've read every tip and recipe I can find on the net and watched every video I could find. Everyone makes it look so easy and their results are perfect!

The only other thing I can think of besides my ingredients is the weather. Has anyone in South Carolina (bad humidity) made ganche without lumps? Thanks for listening to me complain.
post #2 of 28
it is the chocolate chips that is the problem , they are designed to keep their shape when baking so don't melt all that well.

I use a good quality eating chocolate myself. But if you change to choc melts instead of chops you should get a better result.

By the way I learnt that lesson the hard way
post #3 of 28
I use the boil cream and pour over chocolate method. I'll often just slightly warm (but not melt) the bowl of chocolate in the microwave first, then pour the boiling cream over it, let it stand one minute then stir it smooth. Sometimes if that's not enough to melt all the little lumps I'll pop the whole lot in the microwave on Med-LOW just to warm it a bit more. I have noticed that the higher cocoa content chocolate (eg 70% cocoa) often leaves tiny lumps that never seem to melt though. Don't know hwy that is.
post #4 of 28
when you pour the cream over the chips try using an emersion(stick) blender to mix it. that should work out any lumps.
post #5 of 28
I agree with the poster who uses the microwave....

Boil the cream, and then stir it into your chocolate (I prefer Ghiradelli, I get mine at Sams) and it takes a good 4-5 minutes to whisk it in smooth.

After that, if you still find lumps, pop it into the microwave for 30 seconds at a time, and whisk again until its smooth.
post #6 of 28
I think it's your Nestle Chips.....When I make ganache for filling I bring the cream to a boil, pour it over the CHOPPED chocolate (I use Dove or Ghiradelli) let sit for 15 minutes and then just occasionally whisk it as it's cooling - place plastic wrap on the bowl (flush to the ganache so no water builds up) put it in the fridge over night - the next morning I whip it in the mixer to desired consistency.. if you want a poured ganache, add 1 tbl of corn syrup after the 15 min melting process.
post #7 of 28
Quote:
Originally Posted by Kitagrl

I agree with the poster who uses the microwave....

Boil the cream, and then stir it into your chocolate (I prefer Ghiradelli, I get mine at Sams) and it takes a good 4-5 minutes to whisk it in smooth.

After that, if you still find lumps, pop it into the microwave for 30 seconds at a time, and whisk again until its smooth.



I do the microwave thing as well, and it usually works fine. I have pretty high humidity here some days. I run it through a strainer as a last resort.
post #8 of 28
(Wanted to add....) I've found a few times that when I've had lumps, its because I was not patient enough for the chips to completely melt! Once the ganache "looked" smooth I thought I was done. The best way to check is lift the whisk up out of the ganache. If you can see ANY tiny lumps stuck to the whisk, keep stirring. The lumps really *should* go away if you are patient with stirring but like I said, if not, microwave.
post #9 of 28
I use the Baker's choc squares and chop or grate the chocolate then add the cream. I have no luck with chips either.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #10 of 28
Try chopping your chocolate chips in a food processer, and add the hot cream to that, and let it pulse a few times.
post #11 of 28
Use a food processor, put your chopped chocolate and pulse it add your butter ,heat your cream to a boil with corn syrup(1 lb chocolate, 1 cup heavy cream,2 tbl butter and 2 tbl corn syrup)and add to chocolate and pulse to blend , also chocolate chips work a bit differently than couveture, I would try merckens monopol or a guittard semisweet.
post #12 of 28
i bring my cream to a boil slowly, you also do not want a rapid boil then i take it off the heat and add bakers chocolate square that i have cut up, whisk until melted and let cool on the stove until just about room temp and put in the fridge overnite with no cover, it is perfect everytime. i use 1 box of the squares to about 2 cups of cream hope this helps!
post #13 of 28
i use chips, but i use Ghiradelli Chips, i boil the cream and pour it over the chocolate, never had an issue.
A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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post #14 of 28
Thread Starter 
I should have stated that when I melt the chips the chips are completely melted. I see no lumps. The cream is hot when I add it. That is what's confusing to me, everythings fine until I add cream. Heavy whipping cream is okay to use isn't it? I cannot find just heavy cream where I'm at. I guess I'll try Bakers chocolate today.
post #15 of 28
If the cream is too hot, you risk burning the chocolate. That is what it sounds like when you are explaining it. What I do is heat the cream in the microwave (I don't boil it at this stage) I then add the chocolate and stir it in, it will slightly melt. I then add the mixture to the microwave for 30 seconds at a time, stirring in between until it is all melted.
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