I made some Semi-Sweet Chocolate Ganache (using the two to one ratio) and it worked fine. Then I made some Milk Chocolate Ganash (using the three to one ratio) and it did not turn out! I used plain Cadbury Milk Chocolate bars (12 oz) and whipping cream (4 oz). It looked good at first, but then after sitting overnight, the oil (from the chocolate I guess) had kind of collected around the sides. I tried to mix it back in but it wouldn't work, it kind of curdled. Does anyone know why this is happening and is it going to happen if I make white chocolate ganache too?

Did you happen to melt your chocolate ahead of time, or get the cream too hot?

Maybe I did! I melted the chocolate a bit before I put the cream on it. Do you think that maybe I burnt the chocolate a bit?? Is that what happens when you burn it?

I don't think you burnt it, but I did that a couple of months ago. Thought I'd be proactive and melt the chocolate before adding the cream and it stayed soft and got oil after sitting.

When you burn chocolate it gets grainy and clumpy.

I was told you can add some more cream to help make it less oily, but I never tried that. I just started over.

So, TexasSugar, did you ever get a Milk Chocolate Ganache to turn out then? So far I've had no luck, it's so much harder than making a Semi-Sweet one. Maybe I should try a different kind of milk chocolate... I was just reading on the internet that you need to use a chocolate without vegetable fat (not sure if Cadbury's has it or not, I've thrown out the wrappers now). What kind do you use? Thanks for your help.

Interesting Blue, because everything I've read on here, is that you do a 2:1 for semi and dark and a 3:1 for milk and white.

The one I had the issue with was actually semi sweet, not the milk, so I don't think the chocolate was my actual issue, I think it was how I made it.

I used the basic whipping cream at my store. I'd have to buy some to see what it is.

I had a successful batch before and after that one that I had issues with, so I am really thinking mine was cause I melted the chocolate and I may have overheated the cream.

I haven't made straight milk chocolate on it's own, so I really have no idea on which ratio would work best for me on that one.

I did milk chocolate just 2 weeks ago using 2:1. Also, make sure you are using weight, not liquid ounces (probably obvious, but just in case because the first time I made it a couple of years ago I didn't know that and totally butchered it.) I made a double batch for a large baby shower cake. I used 1 bag og ghiradelli milk chocolate and one bag of hershey's milk chocolate together. It came out to about 23.5 ounces of chocolate and I used just over 11 ounces of cream. It did take a bit to come together because I did the bigger batch, but it worked out just fine. It had a great consistency and firmed up very well after I put it on the outside of the cake. I took some of it and whipped some softened butter (aound 60 degrees) into it just for a little bit more of that buttery milk chocolate taste, and used is as a filling in another cake.

I follow Rylan's ration for any and all ganache.

http://www.artandappetite.com/category/recipes/

Definitely use a 3:1 ration for milk chocolate and white chocolate, and 2:1 for semi-sweet and dark chocolate.

I make mine by heating up the cream and then pouring it over the chocolate chips (in a heatproof bowl). Let that sit for 5 minutes, than stir until melted. Works every time

HTH!

Thanks so much everyone! I'll keep trying!

It was Rylan and i who first started the whole Ganache *thing* on here ages ago.
He noticed i used it and asked about it when i used to post pictures - thats how long ago it was.
We here in Australia have been using it like the Europeans for years and years and years -


IF your milk chocolate is low in fat then i guess you must have to use 3 to 1 - but if it is a good milk chocolate then there is no need to.
No way could i use 3 to 1 - i wouldn't be able to get it out of the bowl - it would be like concrete -

Thats the reason why one has to use 3 to 1 when using white chocolate - due to the structure of what we call........*cough* white chocolate.

I have been using a brand of Chocolate imported from Italy - (milk - dark and white) and now i only have to use the 2 to 1 ratio when using that type of white chocolate - the better the chocolate - the better the ganache -It costs two arms and a leg to buy even wholesale - but the taste - texture and structure is perfect.

Bluehue

I use at least 65% good quality chocolate for making ganache,9oz. chocloate, 1cup, heavy cream, 1tablespoon light corn syrup added to cream. Pour boiling heavy cream over choc. let it sit for 2 min. then stir until completely incorporated and looks shiny, at this point you can add one tablespoon any flavored liquer. My go to recipe for truffle filling, btw it makes 2 cups.

Can you get milk chocolate as 65% or no? I'm not quite sure what the percentage means as I've not worked in chocolate very often. Can someone explain it?

TSF-milk chocolate ranges from 32 to 45%.Percentages is just a fancy way of telling the end user how much pure cocoa bean is in that particular chocolates.The greater the number, the higher the percentage of cocoa bean example 61% dark choc. block would mean that 61 percent of the entire block came from the cocoa bean (pure chocolate ) and the remaining 39 percent comprises other ingredients such as sugar, vanilla and an emulsifier.HTH.

The last few times I researched ganache, I saw 2:1 for dark/semi, 3:1 for white and milk "falls somewhere in between". I have only made semi so far and haven't had any issues, but I really want to try milk. Scared though from all the unknowns. lol

Chocolate 101:
(Has tips on using 60-70% chocolate and more.)

http://www.allchocolate.com/cooking/chocolate_101/

GANACHE 101 - Ganache Chocolate to Heavy Cream Proportions:

Type Chocolate Heavy Cream Purpose
Dark 1 lb. 8 oz. Used as a glaze, filling & frosting
Rich Dark 1 lb. 12 oz. Same as Dark
Truffle Dark 1 lb. 16 oz. Beaten until thick for fillings
White 3 parts 1 part Used as a glaze, filling & frosting

http://www.keepmecurrent.com/food_etc/article_0d83edec-f0f9-11df-8fd1-001cc4c03286.html

HTH