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ganache tutorial
In Paul’s free beginner lessons tutorial for making dark ganache he says he’s using 1.127kg of cream and 1.600kg of dark chocolate. I thought he said somewhere on another tutorial that dark ganache was 2 parts chocolate to 1 part double cream. The above amount in the tutorial is short 654g of dark chocolate?
In Paul’s free beginner lessons tutorial for making dark ganache he says he’s using 1.127kg of cream and 1.600kg of dark chocolate. I thought he said somewhere on another tutorial that dark ganache was 2 parts chocolate to 1 part double cream. The above amount in the tutorial is short 654g of dark chocolate?
Hello Barbara
Possibly a mistake. Ganache formulas can be varied depending on brand of chocolate and for which application it is being used. However, standard recipe for dark chocolate ganache as used in the tutorials of 2:1 ratio works best for setting results (dark chocolate 50 percent cocoa solids). As far as I know, in all the other tutorials Paul uses 2:1 ratio, I think this is just a error which has gone un-noticed. My ganache quantities charts which are published for this site use 2:1 ratio of dark chocolate standard measures.
I’ll let David know so it can be rectified or, if it is as stet, for Paul to advise why he used those quantities.
To answer the second part of your question, less chocolate to more cream produces a ganache consistency more suited for fillings rather than creating a firm shell around the cake for enrobing. The type cream and cocoa solids in the chocolate help stablise the ganache. Double cream will help give a better setting ganache because of the fat content( 48% fat in the UK ) Shelf life of ganache is determined by many other factors than just by the ratios and added content. The following blog may be of interest to you:
Hope it helps.
