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Ganache FAIL

post #1 of 23
Thread Starter 
I made my first batch of ganache last night, tasted it this morning and it is TERRIBLE. I actually feel kind of sick....
I used 7 oz heavy whipping cream that has an expiration date of 10/23, and 22 oz Giardelli white chocolate baking chips. I boiled the cream, poured it over the chips, let us sit 3 mins, stirred slowly from the inside out, then whisked until the right consistency. I covered with plastic and let sit on counter overnight.
What did I do wrong? After reading everyone racig about ganache, I'm so disappointed!
post #2 of 23

The Ganache should taste like the chocolate you use, I have never tried Giardelli it's not a common brand here.  Do you like the taste of just the chocolate on it's own before you make it into Ganache?  Another thing if you overboil the cream it can give you an unpleasant "boiled dairy" aftertaste.

post #3 of 23

The recipe sounds right...depending on the ratio you are wanting.   I never boil my HWC though.  Just to almost that point.  And Giardelli chips should be really good.   Think maybe boiling the HWC was the problem.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #4 of 23
Thread Starter 
Thank you. The recipe I followed said to heat the cream until it boils around the edge of the pot. I've also seen the microwave method where its heated up slowly- I think I'll try that next time.
When its finished, do you all let yours sit at room temp, or refrigerate?
post #5 of 23

I stop when I see little bubbles around the edge...but the center is not "boiling".    I let sit at room temp overnight then use...I freeze the left overs.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #6 of 23

I never boil my HWC ever and when I am using white chocolate it is always Giardelli. I am going to think you scalded the cream.

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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post #7 of 23

I do it with 1:1 proportion and it has been good, when I change something it fail!

Ge's

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Ge's

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post #8 of 23
 



I leave it to cool to room temperature and then refrigerate




 

Ge's

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Ge's

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post #9 of 23
Thread Starter 
Quote:
Originally Posted by Gees View Post

I do it with 1:1 proportion and it has been good, when I change something it fail!

Really? Everything I've heard says 2:1 ratio for dark chocolate 3:1 ratio for white.
post #10 of 23

I would agree with it being a boiling issue, you really just want the cream hot to the touch. I let it come to a boil once, not paying attention, and it got a funky flavour and separated. Now if I get it too hot, I just toss it and start over, never had the issues again.

post #11 of 23

kitchenchick..the different ratios depend on what you doing...most of the time I do 2:1...3:1 for white.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #12 of 23
Quote:
Originally Posted by ddaigle View Post
 

kitchenchick..the different ratios depend on what you doing...most of the time I do 2:1...3:1 for white.

Yes it is!

For me 1:1 it works!

Ge's

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Ge's

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post #13 of 23

Newbie question, are the ratios based on volume or weight?  And when you say 3:1 for white chocolate, that's 3 chocolate to 1 cream?

post #14 of 23
The ratios are based on weight. Also be sure you didn't use ultra pasteurized cream, just normal pasteurized cream. In ultra pasteurization, the cream is heated much hotter, and I think, gives it a weird flavor. I prefer Guittard to ghirardelli for chocolate - I think it tastes better. I use 1-1 ratio when using the ganache for glazing a cake like this:

Chocolate cake with oreo French buttercream, ganache glaze, and more oreos on top!

The 2-1 and 3-1 ratios are for when you want to use the ganache as frosting on a cake, as they will thicken much more stiffly. Those are also the ratios for making truffles. I also use 1-1 ratio ganache, cooled to room temperature (it will still be liquidy), whipped on high speed to make a delicious light and fluffy chocolate frosting.
post #15 of 23
I used ultra pasteurized the other day and it was fine.....hmm interesting.

If it don't make dollars, then it doesn't make sense ;)

www.morganscakery.com

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If it don't make dollars, then it doesn't make sense ;)

www.morganscakery.com

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