Ganache is a delicious and versatile treat that can be used for both filling, piping, and covering cakes.
Below you’ll find ratios and methods for these types of ganache in White, Milk and Dark chocolates. If you’re using a flavoured or ruby chocolate, use the ratios for white chocolate.
You can flavour Ganache using our amazing Just Flavour!
If you want to colour your ganache, I recommend using Colour Pop Cocoa Colours. Always use white chocolate if you are planning to colour unless you want a black ganache, then you will need to use dark chocolate.
Ganache Ratios
Method
The method is the same for all types of Ganache!
- Heat the cream in the microwave/saucepan until it bubbles.
- Pour your chocolate into the cream and poke down and chocolate which hant submerged.
- Allow to sit for 5mins before mixing.
- Mix until well combined
- If you have any unmelted chocolate, heat in short bursts in the microwave mixing in between, or pop back onto a double-boiler.
- Cover the surface with clingfilm to prevent a skin forming and leave to cool!
Because you have boiled your cream, the shelf life can be anywhere from 1-3 months!
