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Ganache not thickening

post #1 of 15
Thread Starter 

Help! I made a ganache last night to use under fondant. I used 14 oz Hershey's chocolate to 7 oz heavy whipping cream. I let it set out overnight and in the morning it's way too runny to ice a cake. Where did I go wrong? 

post #2 of 15
Was your chocolate made up of 70% or more coco. This mades your ganache sets better. I think you used the right proportion but check your chocolate.
post #3 of 15
Thread Starter 

Oh dear, it's only 11%. No wonder it didn't work. Is there a way to thicken it?

post #4 of 15

No.  I had the same problem.  When it wouldn't set up I remelted it then put it back in the fridge and the next morning it was still semi liquid.  I know what I did wrong though.  Needed more chocolate.  I'm working on it.

post #5 of 15
Quote:
Originally Posted by marya92 View Post

Oh dear, it's only 11%. No wonder it didn't work. Is there a way to thicken it?
Yes...add more chocolate.
post #6 of 15

Buy better quality chocolate, melt it and add it in. :)

 

When making ganache, always use very good quality dark eating chocolate of the European type (if you are in the USA)  the higher the Cocoa % the better the result.

post #7 of 15
Thread Starter 

What brand is the best? I only see Ghirardelli and Lindt at the store. I tried Lindt but it's way too bitter.

post #8 of 15

Perhaps try a 50-55% Cocao Dark Chocolate like Lindt ( I don't know which one you found too bitter but Lindt make up to 90% versions )  Does Ghiradelli make one like that?

 

You can also use Milk Chocolate, or part milk part dark but may need to use more of it.

post #9 of 15

I use Ghirardelli 60% because that's all I can get and it worked fine.  I have seen recipes using candy melts, you use less in the ratio otherwise the ganache will get rock hard when settting up and I don't think anybody wants the ganache too hard.

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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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post #10 of 15
Thread Starter 

I got 10 Lindt 70% cacao bars. it cost me $25. Here's hoping this one works!

post #11 of 15
Quote:
Originally Posted by marya92 View Post

I got 10 Lindt 70% cacao bars. it cost me $25. Here's hoping this one works!

Just make sure you're usingthe right ratios before you waste all that chocolate.

 

I measure my chocolate by weight and my cream by volume. I use metric sorry - I don't know how to convert it, but if I use 1000g of chocolate, I use 500mL of cream.

 

I think it's better to err on the side of less cream, because you can always microwave ganache to make it more spreadable if it turns out too hard.

post #12 of 15
Thread Starter 

I measured it all by weight in ounces.

post #13 of 15

This has happened to me too ;-( thanks for the advice about 70% coco though ;-)

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post #14 of 15

I use Colette Peter's recipe....12 oz semi-sweet (I use Ghirardelli) and 4 oz bittersweet, 1 1/2 cups of cream, 1 1/2 tsp vanilla.  Let sit overnight.  Works perfect for me every time.  Works as a filling and icing.  If too firm for spreading...just heat slightly.

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Aah, cake. . .the 5th food group!!
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post #15 of 15

*Peters'

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