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Tweaking ganache for Cocoa mass content.

post #1 of 6
2/12/13 at 10:29pm
Thread Starter 

It appears the most widely used ratio for dark chocolate ganache is the 2:1 ratio of chocolate to cream (I've seen this ratio also recommended for semi-sweet chocolate). But we all know that not all dark chocolates are created equal. For those who have used or do use chocolate with cocoa mass that's higher than average, 60% and above, do you use the same ratio or increase the cream slightly to 'compensate' for the extra cocoa? 

 

I just tasted a ganache I made using the 2:1 and it's a tad 'much': slightly bitter, super thick, need to reheat it to keep it at the right consistency for spreading. Which is not a bad thing, I just feel like I might get a better result with a 1.5 : 1 ratio... but before I experiment, does anybody here use a ratio less than the recommended 2:1 for ganache UNDER fondant? 

 

I have 60% cocoa mass, I can't imagine a ganache with 72% or more at 2:1.

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post #2 of 6
2/12/13 at 10:37pm

I use a 72% and I use 2:1.  I think its' fine!  In fact I have a harder time using my white chocolate even though it's 3:1.

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post #3 of 6
2/12/13 at 10:40pm
Thread Starter 

Thanks FromScratchSF. Do you find the resulting ganache slightly bitter? I'm thinking of adding some sugar to it. Maybe that'll take the edge off. 

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post #4 of 6
2/12/13 at 10:58pm

Yes it's bitter, but in a good way.  The brand of chocolate makes all the difference.  Sweetening it I don't think will change the underlying flavor of the chocolate, but if you want to take the edge off a bit add some vanilla extract.  

 

And want something to DIE for?  Instead of using cream use Guinniess or a good dark extra stout.  It's stupid good.

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post #5 of 6
2/13/13 at 4:42am

I use 70% chocolate in ganache under fondant, and use 1:1 ratio. It still firms up REALLY hard. The amount of cream lessens the bitterness slightly. And not to mention, at least where I live, a kilo of cream is cheaper than a kilo of chocolate, so for me it's the cheapest of all.
 

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post #6 of 6
2/13/13 at 8:08am
Thread Starter 
Thanks Dayti.
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