Welcome to the Cake Decorators Q&A

Hi I made the dark chocolate ganache using the 2:1 ratio.
Everything looked fine, put it in the fridge and it set fine.
After 30 minutes didn’t want to become unset or loose like yours and certainly didn’t look fluffy when I warmed it up.
I used the microwave to warm it up in 10 second bursts and stirred inbetween. It looked a little watery to start off with but tended to set quickly.
Thanks for your help.

Hello Cashwo

How quickly dark ganache sets depends on the amount of cocoa solids the chocolate contains. Paul uses chocolate which contains 50 – 55% cocoa solids. If you have used higher % the 2:1 ratio will make the ganache set very quickly. The ratio of 1:1 would be better in that case. Ganache does begin to set as it is being used and it does need warming up occasionally to keep it at working consistency. Is it at all possible that a little water might have got into the ganache? I’m just trying to eliminate any other reasons why the ganache is behaving as it is.

Hi there I don’t think so as I boiled the cream then added it to the chocolate to melt it.
It looked fine when I’d finished.
I let it cool and then put some clingfilm over the top of the chocolate (not the bowl) then put it in the fridge.

Just wondering if the ganache Paul used on his cakes was milk chocolate as his looked lighter and definitely look a lot fluffier.

I’d have to check the chocolate but used callebuts and i think they are around 55%? I’ll check though.
Thanks for getting back.

Hi Cashwo

Paul mainly uses dark chocolate ganache in the tutorials. Occasionally he does use milk or white chocolate.
The brand he uses ins Belcolade but it is fairly similar to the Callebaut. I use Callebaut 50 -55% and have not encounterd any problems.