Ganache FAQ: Your Questions Answered

Paris Cutler answers your most frequently asked questions on working with ganache.

What is the difference between white and dark ganache?
We use dark ganache for chocolate cake and almond cake at Planet Cake, you might want to experiment. The white chocolate ganache is sweeter and we combine it with white cakes, carrot cakes etc. White chocolate ganache is less stable that chocolate ganache so we are less comfortable using it in hot weather and for complex cakes.

Why type of chocolate does Ganache require?
We use coverture chocolate with 53%-63% cocoa. Please make sure that you don’t use chocolate with too high cocoa content. If the cocoa content is too high it’s almost impossible to cook as it burns and curdles very quickly. The second problem will be that the taste will be very bitter, as though you have burnt the chocolate. Finally, it will set very hard as it is only has a very little cocoa butter in it and is therefore not good for making ganache.

What type of cream do you use to make ganache?
We normally use pure cream (single cream) for making ganache not thickened cream. Use a cream with a low fat-content, which does not thicken when beaten.

Can you make ganache in the microwave?
Yes absolutely! See microwave recipe instructions.

How long does ganache keep for?
Usually a week, however always check the used by dates of the cream you are using and make sure you have at least a week’s life.

How do you store ganache?
We like to make a big batch of ganache and then decant it into smaller containers and freeze. However if you are planning on using the ganache in the next few days, then we would advise keeping it in the fridge for guaranteed safety and bringing to room temperature before using.

How do you re-heat ganache?
It is wise to keep the ganache in smaller containers and heat as much as you need in the microwave making sure not to ‘cook’ it.

How do I know that the ganache is off?
If a cake goes off people don't even get the chance to eat it. As soon as you cut into it the smell hits you first - like perming solution and the cake tastes sour - it just ends up being embarrassing for the decorator, but I have never met anyone that has eaten it, like a skunk it warns everyone first!

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Posted by Report
Can I use thickening cream to make white chocolate ganache
Posted by Robynne2Report
Why are all your cakes mainly polystyrofoam?isn't that unhealthy not to cover it when you put the cake on it ?