What is ganache? Here's the explanation

Many people still don't know what ganache is and it's not uncommon for ganache to be confused with glaze . If you are currently trying to learn how to make cakes, it is very important to understand the meaning of ganache and how it differs from glaze .

Through this article, KioskCokelat will explain to you the meaning of ganache and the difference between it and glaze . Apart from that, we have also prepared additional information on how to make chocolate ganache which is very easy to follow.

What is ganache?

Ganache is a cream that is used in cakes such as birthday cakes, cupcakes , muffins , and can even be used for pudding. This ganache functions as a food coating, cake filling, and also adds flavor to cakes.

Ganache is made from a mixture of chocolate and cream or milk. Heavy cream usually plays a role in providing a smooth and thick cream texture. In addition, there are also other ingredients, namely butter and sugar.

In making cakes, this ganache usually comes in 2 colors, namely plain white or brown. If you want to get the color and taste of chocolate, then all you need to do is add cocoa powder or melted chocolate to the ganache mixture.

What's the Difference between Ganache and Glaze?

As previously stated, many people think that ganache and glaze are the same 2 types of cake coatings. In fact, from the texture and color, both look very different.

Ganache has a softer color and a thicker texture, while chocolate glaze has a slightly more liquid texture and is quite glossy in color. In addition, glaze is more often used for donut coating on the top. So, we can see here that ganache and glaze have differences in terms of color, texture, and usage.

The Ratio of Chocolate and Cream in Making Chocolate Ganache

Did you know that differences in the ratio of chocolate to cream in ganache can change its texture, taste, color and usage? The following is information on the ratio of chocolate and cream that you can apply to your chocolate ganache recipe:

Ratio 1:1

The 1:1 ratio is the simplest ratio you can use. When you use equal parts chocolate and cream or milk, you end up with a smooth, melt-in-the-mouth ganache . Ganache with this ratio is most suitable for use as an ice cream topping or as a melted frosting for cakes and cupcakes .

Ratio 2:1

Furthermore, you can use twice as much chocolate as cream or milk. The chocolate content in this ganache will make it taste more delicious and give the ganache a thicker texture. This ganache can be used to make truffles or as a macaron filling . This ganache also dries easily and hardens when cooled, making it suitable for making layers of pastries.

To make the ganache look more shiny and attractive, add 1 tablespoon of glucose syrup while mixing the chocolate with cream or milk.

Also read: What is Compound Chocolate?

Ratio 3:1

This ratio is recommended for ganache made from white chocolate or white chocolate. This is because white chocolate is more difficult to harden in small amounts. You need more white chocolate if you want your white chocolate ganache to harden.

Avoid using this comparison with dark chocolate , especially if you don't use added sugar or sweeteners. Using dark chocolate at a 3:1 ratio will make the ganache taste bitter.

Ratio 1:2

Need liquid ganache that can be used as a sauce? Try using more cream or milk. Ganache with this ratio works best as a chocolate dipping for fruit and other small snacks.

You can also use chocolate ganache with this ratio as a whip cream mixture to make a delicious chocolate mousse cake .

How to Make Chocolate Ganache?

To make delicious and easy chocolate ganache , you will need the following ingredients:

• Tulip Black Compound Chocolate
• Dairy Cream or milk
• Glucose
• Butter

The process of making chocolate ganache can be done in 2 ways, namely the hot method and the cold method. In the following, we will explain the steps for making ganache in both ways.

Hot Way

1. Chop the Tulip Dark Compound Chocolate and place it in a bowl.
2. Heat the dairy cream on the stove with a temperature of 90 o C then put it into the chopped chocolate. Stir until the chocolate is completely melted.
3. Add the glucose to the chocolate mixture and mix using a hand blender .
4. Add butter then stir again until all ingredients are well blended.
5. Cool the chocolate ganache before using it to coat the cake.

Also read: Use of Couverture Dark Chocolate

Cold Way

1. Chop the Tulip Dark Compound Chocolate and melt using the microwave or au-bain marie technique .
2. Heat the dairy cream on the stove with a temperature of 40 o C, remove and mix it into the melted chocolate. Mix well.
3. Add the glucose to it and mix with a hand blender , then add the butter and mix again until the mixture is completely mixed.

So, that's information about ganache that is important for you to know. Apart from that, you can also make chocolate ganache in the two ways that we have explained above. How to make chocolate ganache is very easy, right?

As additional information, KioskCokelat provides a variety of quality material chocolate products that you can use to make cakes. Contact us right now to place an order or if you have questions about the products available at KioskCokelat .