Posted by pierre on February 23, 1999 at 00:07:17:
In Reply to: ganache posted by Angela on February 22, 1999 at 21:48:16:
The thickness of your ganache depends on the chocolate and the cream you are using. Couvertures have different quantities of cocao butter in them thus resulting in different viscosities and creams have different amounts of butter fats wehich more or less works the same way. What you have to do is play around with the ratio of cream to chocolate and come up with the amounts that work well with the brands you are using and the purpose you need them for. A little glucose or corn syrup added to your ganache would also help the final shine on your glazing as well. As for reheating, you should ideally melt your ganach in a double boiler or a microwave. Make sure you give it a stir every so often. If you find your ganache is getting grainy then heat up a small amount of cream and slowly add your ganche to it while it is still heating..this should bring your ganache back. The graining may be occurring because you are overworking your ganache...try to avoid constant stirring when you are reheating it. Try not heat it on a direct flame. Plan ahead and use a double boiler or if it's a dire emergency use the microwave.
Good luck,
Pierre