Making Chocolate Ganache.
There are two types of chocolates that you can use when making a chocolate ganache. Compound chocolate has a high percentage of vegetable fat and can be great as a filling for your cakes. However due to the high percentage of fats, compound chocolate is unable to give that hardened shell that we need to achieve a sharp edge finish in our fondant. Couverture chocolate is ideal for ganache with a cocoa content of 53-63%. This allows the ganache to remain hard enough at room temperature to achieve sharp edges with our fondant not to mention that it tastes great!
The amount of cream added to ganache can also differ depending on your location. For example, in warmer climates you may need to add less cream to keep your ganache harder at room temperatures.
The recipe we use for the chocolate ganache during summer is: Dark ganache
2 kg dark couverture chocolate
600 g. pure cream
2kg couverture white chocolate
600g. pure cream
Tip – Remember to increase the cream amount by 200g in winter for the dark ganache and 100g. for the white ganache.
Place the chocolate in a microwave safe container. Pour your cream on a sauce pan to bring your cream to boil. Pour the cream over the chocolate and with a spatula.
For dark ganache, place into a microwave for 2 minutes. Remove from the microwave and let is set aside for a few minutes and then mix with a hand whisk. If it has hard lumps, put it back into the microwave for 30 seconds each time and mix again until it is smooth.
For white ganache, place into a microwave for 2 minutes. Remove from the microwave then mix with a hand whisk. (It should be fully melted after that) – If it still has hard lumps wait for a few minutes and try to mix again. Otherwise put it back into the microwave for 30 seconds each time and mix again until it is smooth.
Tip – Be careful with white ganache as it is very easy to split.
Store your ganache in the fridge until it needs to be used. Normally you can keep your ganache in the fridge for a week, sometimes two weeks, but make sure you check the best before date of your cream and make sure it has at least a week`s shelf life.
Ganache can be in room temperature for 48 hours before going off but be careful in warmer climates is this could change. Keeping your cake in an air conditioned environment helps ensure its safe and ready for the day.