Welcome to the Cake Decorators Q&A

*this was originally posted in “will ganache stiffen up?” by Sam

Hi Paul, I just found your website.. I love it!!  I was just wondering and I don’t mean to be rude.. but  if you were able to give me the measurements of the ganache recipe as I couldn’t understand if it was pints or pounds you were saying?  sorry

Hi Sam, please see the ganache recipe below. If using milk or white chocolate you will need to add more chocolate / less cream to get the consistency you see in the video….

Ganache

Is a blend of boiled cream and chocolate.

Ingredients: 1 Pint of Double Cream (0.57 l)

2 lbs of dark chocolate (buttons are recommended) (0.9 kg)

Method:      Place the chocolate in a clean dry bowl. Bring the cream to the boil, remove from heat and pour over chocolate watching out not to splash yourself. Leave for 2 minutes then stir until blended and glossy.

Ganache will keep refrigerated for one month.

so how much Ganache will this create… 1kg ??

sorry.. maths never was my best subject !! :S

cant find chocolate buttons in theshops just Cadbury ones 🙁

Hi drummermcfaden

If you’re looking for the callets which are used for making ganache, they can’t be bought in the shops. They can be bought online, just google chocolate callets or look here:
https://www.google.co.uk/search?q=chocolate+callets&ie=utf-8&oe=utf-8&gws_rd=cr&ei=y1oZVtuqHIqBU-WdndAM

Hope this helps.

Hi
Will1 pint double cream and 2lbs dark chocolate cover a 10 inch cake?

Hi debbiestevens

Please see my answer here:
http://www.cakeflix.com/questions/ganache-lbs-not-kg

and here are the ganache charts which are for different size cakes, fillings and cover:
http://www.cakeflix.com/carry-on-ganaching-new-charts-and-recipes

Please let me know if this helps.

Hi> I have just tried to make a chocolate ganache and it semms to have gone wrong., i tried a small amount first by halving pauls recipe but it seems to thick almost greasy or curdled. can you please tell me what i have done wrong.
Many thanks Mandy

Hi Mandy

The ganache may have split due to the cream being too hot or if you began mixing it too quickly. When you boil the cream, allow it to simmer down for less than a minute before pouring on the chocolate. Once poured, agitate the bowl so the hot cream covers all the chocolate. Let the warmth penerate before stirring. Stir gently from the middle out. Mixing vigorously separates the solids from the fats and can cause a grainy, thick and oily ganache. For a fix please see here: https://www.cakeflix.com/questions?s=oily+ganache
Ganache is the most discussed topic on the site. To see many more comments peek here:
https://www.cakeflix.com/questions?s=+ganache

Have another go and good luck! 🙂