Let’s explore the origins and uses of chocolate ganache, as well as how to create the perfect ganache. So throw on your apron, get into chef mode and let’s get started!
What is chocolate ganache?
Ganache is widely used in many desserts, from truffles and cakes to tarts and cupcakes. It’s made by combining equal parts chocolate and heavy cream, heating the cream gently, pouring it over the chopped chocolate, and then whisking until the chocolate is completely melted and blended smoothly.
Ganache can be soft or firm, depending on the ratio of cream to chocolate. The addition of more cream results in a softer ganache, which is ideal for filling molded chocolates and for frosting cakes. The addition of more chocolate makes for a firmer ganache that, when refrigerated, solidifies into a dense paste. This firmer ganache is commonly shaped into balls and coated with cocoa powder to craft delectable truffles.
When was ganache invented?
The story of ganache’s accidental invention in the 1850s in France is charming, but few historical records remain regarding its precise origin. According to legend, a French apprentice pastry chef mistakenly poured hot cream over a bowl of chocolate instead of hot water. This fusion resulted in a creamy mixture that was both delicious and versatile. The chef or his mentor realized the potential of this new creation and named it “ganache” after the French word for “jowl” or “cheek.” This may have been due to its smooth texture.
What is the difference between frosting and chocolate ganache?
Frosting and chocolate ganache are both delicious ways to top or fill cakes and desserts, but they have distinct differences in terms of ingredients, texture, and flavor. The frosting is typically made from butter or shortening, mixed with powdered sugar and flavorings like vanilla extract and cocoa powder. Small amounts of milk or cream can be added to achieve the desired consistency. Chocolate ganache typically consists of only chocolate and cream, where the quality of the chocolate used can vary and the ratio of chocolate to cream can be adjusted to achieve a desired texture.
How to make ganache at home
Chocolate ganache can easily be made at home without much fuss. It only takes a few minutes to make and can be used as a glaze, frosting, filling, or sauce.
Ingredients
- 8 ounces of high-quality dark chocolate
- 1 cup of heavy cream
Method
- Chop the chocolate into small, even pieces. The smaller the pieces are, the easier they will melt when you add the hot cream.
- Heat the heavy cream in a saucepan over medium heat until it begins to simmer, or microwave it in a microwave-safe bowl in 20-30 second intervals until hot but not boiling.
- Place chopped chocolate in a heatproof bowl and pour hot cream over it. Let the mixture sit for one or two minutes with plastic wrap covering it, to allow the hot cream to melt the chocolate.
- After sitting for a few minutes, gently whisk until the chocolate is completely melted and the mixture is smooth and glossy. Start from the center and gradually work your way outward.
- As the ganache cools to room temperature, it will thicken. You can use it as a pourable glaze while it’s still warm, or let it cool further to use as a frosting or filling for cakes, cupcakes, or pastries.
Keep in mind that the type of chocolate you use will determine the flavor and sweetness of your ganache. Dark chocolate will result in a more intense and less sweet ganache, while milk chocolate or white chocolate will be much sweeter.
Does ganache need to be kept in the fridge?
If you’re using ganache within a day or two, and it’s for filling or frosting a cake that you’ll be serving soon, store the ganache at room temperature in a cool, dry place. It should remain stable for this short period.
However, if you will not be using the ganache right away, store it in the refrigerator. Place it in an airtight container and it will keep in the refrigerator for up to a week. Before using it after refrigeration, allow it to come to room temperature or gently reheat it in the microwave with short bursts or over a double boiler until it reaches your desired consistency.
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