Re: ganache coating

Posted by hans on February 24, 1999 at 04:02:09:

In Reply to: ganache posted by Angela on February 22, 1999 at 21:48:16:

: I'm having trouble with my ganache. I use 1K chocolate to 1L cream, and it is always too thick to pour easily over cakes. Should I just add more cream? Also when I reheat the following day it is often grainy looking or separates, even though I am very careful not to overheat. Please advise on both these problems - they're driving me NUTS!!!

There really is no way to overheat Ganache Coating, especially in the ratio you are using, unless you scorch the chocolate. This stuff can sit in the steamtable and be used as chocolate sauce.
It would be a different ballgame if the ratio was closer to 1.5 to 1.
The best way to make any ganache is to bring the heavy cream just to below boiling (better cream flavor) and then, off the fire, just add the chopped couverture. Stirr a couple of times and, voila, it's ready.
Unless you are using the wrong chocolate (use couverture instead) or the wrong cream (use heavy whipping or manufacturing cream only) it will be too liquid to whip or coat with it without cooling it slightly, but never too thick, even when using a ratio of 2 to 1. It can also be reheated without getting grainy.
Try and use Callebeaut Couverture, not "Chocolate". Some people use a little unsalted butter for gloss or glucose.

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