i tried to work with ganache tonite. thought it would be pretty easy..i was wrong''. the cake tasted great...but the ganache was bitter and thin, and wasn't shiny at all...even after adding a little corn syrup. what happened? any suggestions, tips, hints, etc.? ('')

it's very light in color. what kind of chocolate did you use? ganache "recipes" just depend on how thin or thick you want it. to make a thick fudgy ganache, pour heated heavy cream over your chocolate. (one cup to one bag?) let sit and then mix. don't use all milk chocolate. it's hard to work with, mix in some semi-sweet chocolate. tiny amount of corn syrup for the shine.

i don't like bittersweet chocolate. for dark ganache, i used semi-sweet and flavored with a little kahlua.

i used ghradeli's (spelling) semi-sweet choc. melted it, mixed with heavy cream and butter, a little bit of light corn syrup, should i have used dark corn syrup, or does it matter? stirred constantly to keep it from skimming, let it and the cake cool, the ended up with this mess. wasn't very happy with it at all, but the in-laws said it was good. Even my chocoholic 6y/o daughter didn't like it. And she'll eat anything sweet...LOL

Sorry about the ganache.....haven't tried it yet, but I sure do like the shape of your heart pan....... Is that a Wilton pan????

Ok. That is what I use too. I use Ghirardelli. Here is how I do it and it works great. 12 oz heavy cream to 12 oz chocolate plus 1 tbl butter. Bring the cream and butter to almost boiling. remove and add the chocolate and allow to melt mixing slow not to create any bubbles. Once the chocolate seems melted I take an emulsifer to it to make sure it is blended. Keep it below the surface again not to create any bubbles. Let it cool to room temp and then pour from middle out on a smoothly iced cake. I have 2 pics in my album of this ganache and they are both my first 2 trys.

It sounds like you may have burned the chocolate(it burns easily). Every ganache recipe I have read says to bring the cream to just a boil and then pour it over the chopped chocolate. Most directions also say to stir from the center outward with a rubber spatula to avoid too many air bubbles.
Melting chocolate right on the burner is never a good idea due to the ease of burning.

Definitely try again-it is good

Sandra

You only heat your cream and butter just to bubbling, remove from heat and add flavor (kahlua...etc...) then pour that over your chocolate and allow to sit 5 minutes then whisk slowly. When all is melted, allow to sit about another 10-15 minutes until right consistency and pour over cake. I've done several cakes with this recipe and technique. (1 cup of heavy cream, 2 Tblsp butter (2 Tblsp of flavor--optional) and 12 oz. chocolate chips. HTH--Pam

My first ganache was a disaster almost as well. followed the rec; from this site. It never thickened. I left it in the fridge overnight and it still wasnt very thick. I ended up adding some icing sugar and whipping it up- tasted great but wasnt ganachey!!

Now you have me intrigued with ganache.
When you use heavy cream, are you talking about the cartons of heavy "whipping" cream? Is that poured in a pan and heated then?

Also ceculsk mentions adding an emulsifier. What would that be?

So many new things to learn!

Kos

I've only used butter when making a glaze from ganache and that was just to take the edge off the semi-sweet chocolate.

Yes, use heavy cream. Ganache is awesome. My family may never eat regualr chocolate frosting again.

Make your ganache in a food processor!!

It is SO much easier ... heat your whipping cream in a pot or microwave, just until it's simmering hard (not quite boiling)

Meanwhile, coarsely chop your chocolate and dump it in your food pro. Pulse until it's finely chopped (but you don't want to melt it at this point)

Add the hot cream, wait 30-60 seconds, and process until blended! Pour it into a bowl and pop it in the fridge for whipped ganache, or let it cool slightly in the food pro and por it directly from there for poured!

Did you use chocolate chips or regular chocolate?

I use chocolate chips.

You know, the same thing happened to me a few weeks ago. I got this recipe out of the Cake Bible, and just had to try it. Well,after I drove all over creation to find dutch process cocoa, I decided to cover it in ganache. I was using a heavy stoneware bowl and dropped it....yes dropped it! On the cake. Thanfully, this was just for me and my family. After I got the cake back together, I too used milk chocolate chips and my ganache never set up. I got the recipe out of TCB, also, and she used a greater amount of cream in ratio to the chocolate. Well, needless to say the whole thing was a fiasco!! And to top it all off..... the cake just wansnt that great! After all that trouble( and Money!) it was really dry. I want to try ganache again , but I WONT be using TCB!!

Chcolate chips are not the best thing to use for ganache. The quality of different brands can vary greatly. In Canada we have president's choice items. In the candy aisle(not the baking aisle) there are the really big chocolate bars in bittersweet and milk chocolate. I use those all the time with great results. I believe the Toronto star reviewed them and said they were pretty good.

Sandra

I don't have huge bittersweet or dark chocolate bars in the candy isle at the grocery store. All i have is the hershey candy bars as far as chocolate bars go.

I like to use a high quality semi-sweet chocolate chip because i can buy the bulk 60 pound bags for less ,and i don't have to worry about tempering chocolate. I've never messed up a ganache recipe with chocolate chips ,and its always tasted delicious!

momlovestocook...those chocolate bars are amazing!!

I use the Choc/Hazelnut to make ganache sometimes and clients go crazy for the flavour!!

antonia74

I have not tried the hazelnut bars yet. Will have to soon! There's a nutella tart in Herme's chocolate desserts that is awesome. You layer nutella then ganache in a tart crust and then top with ganache and hazelnuts. That chocolate bar would work well for the ganache-yum
Sandra

Some really good chocolate that is made in the good ol' U.S. of A is from Scharffen Berger. They are located in S.F. area and have tours of their chocolate factory, a definite must when I get out there again. If you don't want to break your wallet Sam's carries the humongo baking bar from Ghiradelli for you ganache newbies. I know that really good chocolate can get expensive maybe this can be an alternative for you.

bikegal

So, milk choco is bad, bitter and semi are good.? Is it bakers choice of taste?

Ceculsk Do you have a recipe? Your ganache looks GREAT! Do ice w/ BC first?

The dipping chocolate bar will still work for ganache. I use it to balance the bittersweet chocolate that I use. Hey, I'm not a chocolate snob!

I made ganache for the first time today ... I poured it over petit fours .. it's yummy!!!