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Ganache too soft
May 30, 2009
9:48 am
Sophie Jonas
United Kingdom
New Member
Forum Posts: 2
Member Since:
May 30, 2009
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Hello – I have a good recipe for ganache which works well for dark chocolate but it is too soft when using milk or white chocolate – would it set firmer if I used a higher percentage of chocolate when using milk or white? I agitate it before pipping or slabbing, but the set it still soft and of course I don’t want to refrigerate it.

I can post the recipe if someone would be prepared to review it for me?

There May be truffles ahead!

There May be truffles ahead!
May 30, 2009
10:13 am
Gracie
Chippenham, United Kingdom
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Forum Posts: 88
Member Since:
June 23, 2007
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Hi Sophie,

In proportional terms, you should always be using less cream for white chocolate ganache than for milk or dark. As a very basic guide (depending on other additions like glucose, alcohol and flavourings)for 1kg dark choc, add 500g cream, for milk choc add 350g cream and for white choc add 250g cream to achieve a similar firmness.
Hope that helps.

May 30, 2009
7:55 pm
Sophie Jonas
United Kingdom
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Forum Posts: 2
Member Since:
May 30, 2009
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Cool – I’m using a smaller amount of chocolate than 1 kg, 430 g with 180 g cream and 60 g glucose with 30 g liquor/flavoring – so I guess upping the chocolate quantity would have the same effect as lowering the cream?

There May be truffles ahead!

There May be truffles ahead!