Posted by hans on June 22, 1998 at 12:58:44:
In Reply to: Ganache problems posted by Brandy on June 22, 1998 at 11:04:49:
: I'm trying to figure out why a ganache didn't set up and get firm in the fridge. I have made this before and it performed as it should, so I'm baffled. It's just 24 oz of semisweet chocolate, 32 oz of heavy cream, heated slowly 20-25 min over low heat, stirring constantly, then transferred to a metal container and refrigerated. The recipes says stir every fifteen minutes until of spreading consistency, about 2 hours. WELL. It never got there and still isn't. It got to the thick but not firm (still pourable) stage. Oh yeah - it also has 1/2 teaspoon light corn syrup stirred in after cooking. The only variation I can think of is that I used a stainless steel pan the first time and used a magnalite professional saucepan the second time. What gives? And - will anything thicken it?
: And what the heck can I do with this pot of chocolate soup?
: Thanks, Brandy
Looks to me like your ratios are a little mixed up, but then I don't know what you were trying to make. Yor ratio is lower than 1-1, usually used to for a semifirm coating.
Ganache can be many things and it is close to impossible to give any meaningful advise without knowing the purpose and ingredients. Another thing is the chocolate. What kind?
The basics for ganache are heavy cream and couverture. You can't make ganache from coatings or crappy chocolate. The couverture should have a high cocoa butter content. This is what gives the texture.
Ratios can be 2-1, couverture and cream, for truffles and other firm setting fillings to 1-1 for semi soft coatings like in Boston cream pie or for soft whipped ganache. For whipped cream ganache, the amount of cream can be higher, because it is basically a chocolate flavored whipped cream.
I don't know what the corn syrup is doing in there, but it could be to sweeten it because it uses very little "chocolate".
The only thing I can say with certainty, your choice of pots has nothing to do with it.
The basic procedure is to scald the cream, add the chopped couverture and combine the two. If the ratio of cream is high enough, the couverture will melt to combine. If the ratio of couverture is higher than the cream, you might need to presoften it, depending on shop temperature.
In a professional shop, time is of the essence and convoluted methods are not used, eg double boilers etc.
As to what could bring yours back, you might have had the wrong, or a bad batch of chocolate. Trying to fix it would be throwing good time and money after bad. Use quality couverture and heavy whipping cream only next time. You might want to whip it into a "chocolate mousse" or use it as chocolate sauce for ice cream, puddings etc.
Sincerely,
HWK, CMC