So What Exactly is "Ganache"?

While I was creating this blog, my older brother came up to me and asked, "what is ganache"? It made me laugh, because he pronounced it exactly the way it looks, which is exactly the wrong way to say it. It is actually pronounced "ga-nah-shhhh", and is (so far) my absolute favorite baking technique!

Ganache is a mixture of cream and chocolate that is extremely versatile. It can be made into a glaze, filling, or icing, and can used on everything from candies to cakes. Not only is it simple to make, but it is also super sweet, super delicious, and super impressive!

So, in honor of my new blog, here is the recipe that I have used several times when baking wedding cakes. I found this recipe in the book "Essential Guide to Cake Decorating" by Alex Barker, which I would highly recommend if you are interested in baking eye-catching cakes. 

Ganache (page 41):

• 8 squares bitter, milk, or white chocolate, broken into pieces
• *I once tried to make this using semi-sweet chocolate chips, but to me the result was way too bitter. My personal fav is using milk chocolate, but ultimately it is up to you!
• 1/2 cup whipping cream
• 1/4 cup dairy butter, softened

1.     Put the chocolate in a bowl. Heat the cream in a small saucepan until it is almost boiling.

2.     Pour the hot cream into the chocolate, stirring until the chocolate has melted, and blended with the cream.

3.     While still warm, work in the butter, which should be almost runny but not translucent (aka room temp)

4.     Flavoring ganache (optional):

o    Add any of the following before the ganache becomes firm:

o    1-2 tsp. finely grated orange or lemon zest

o    1/2 - 1 tsp grated nutmeg or ground cinnamon

o    2-3 tbsp brandy, whisky, Cointreau or your favorite spirit

o    1-2 tbsp strong black coffee or fresh orange juice

o    Anything else you can think of, get creative! Let me know if you find something that works out deliciously

5.     Coating with ganache:

o    Allow the ganache to cool and thicken slightly. Pour it all over the top of the cake in one firm swift movement. Spread the ganache gently for an even covering, or if it is still very runny, tap the cake board gently on the surface so the coating runs evenly. Leave to cool and set.

o    *Although I have never tried it, I know that ganache can be used to coat candies as well. Typically, the ratio differs a little bit. In general, two parts chocolate to one part cream are used for filling cakes or for a truffle base (yields thicker results), while one to one is usually used as a glaze (yields runnier results). I would definitely recommend placing whatever you are coating on a wire rack and placing something underneath to catch the excess, because this can get messy really quickly (trust me, I know!). After coating the cake/truffles/what have you, it helps to put it in the fridge or some cool place to help the chocolate set up a little.

6.     Frosting or piping with ganache:

o    Leave until cool but not set. Beat the ganache well with a wooden spoon (I actually used a whisk, it incorporates air faster) and it will lighten into a fluffy frosting. Spread this evenly as a filling or over the tops or sides of a cake. For piping, spoon into a medium piping bag fitted with a star nozzle and pipe rosettes or roping around the cake.

o    * To speed up this process, I usually place the bowl in the fridge to help it cool faster. I would then take it out and whip it, then place it back in the fridge, repeating until it was the desired consistency of frosting. 

And there you have it! The inspiration for this blog, and one of my absolute favorite fillings for cakes and candies alike! So now that you understand the title of this blog...

Go out and live your own "Ganache Life"!


Note: These pictures are not mine, click here to visit the original websites: Image1, Image2, Image3