Comments on: On Ganache, 4 Years Later

By: Nina

Nina — Thu, 08 Apr 2010 05:24:43 +0000

Frosting ganache is usually about 1p cream : 1p chocolate, like refrigerated truffle ganache. With that, you could use it as a glaze while still warm or let it set before using as frosting; usually it’s whipped to lighten the texture a little. It can set in the fridge or at room temperature, but is best applied at room temp; for truffles, chilling it makes it easier to form into balls. It seems to be ok on cake at room temp for a few days, esp if liquid sugar and/or alcohol is added.

I think that tempered ganache is more stable (Greweling is pretty convincing), but I don’t think that it’s necessary. I’ve heard people say that it has just about the same texture as untempered ganache, but the two times I made it, it was firmer and with a rougher texture…. but it was probably more an issue with me than the recipe.

By: Brent

Brent — Wed, 07 Apr 2010 18:08:49 +0000

Great article, Nina. A couple of questions:

1) Which ganache would you use for cake frosting?

2) Are you ever concerned about tempering ganache? Is it possible, or necessary, for room-temperature candy?

By: Nina

Nina — Tue, 06 Apr 2010 23:18:51 +0000

Sure — I hope it’s helpful! I’ve read recipes like that, too, and I can only guess that some people can make it work!? Whenever I tried it, it wouldn’t emulsify at all…

By: Leah

Leah — Tue, 06 Apr 2010 18:58:13 +0000

Thanks for the informative post, Nina! I just had a ganache break on me this past weekend, and am glad to have had my suspicions for why that happened backed up by someone with more experience that me. My mistake was adding room temperature cream to melted chocolate, something I’d never done before (so I was surprised to find a recipe call for that technique). I’m glad for being educated about it now, at least.