Thankfully, cake decorators are beginning to embrace this fabulous new technique. It does take more time and lots of practise to perfect but the benefits are definitely worthwhile.
Today I took some photos of me making ganache. I hope it helps those starting out with this technique:
Dark Chocolate Ganache
300ml fresh cream
600g dark coveture (around 50% - 55% cocoa butter is my preference)
Note: You can make double and triple batches of this recipe if required. Just make sure your pot when boiling cream is large enough to cope.
Method
1. Measure out the appropriate amount of dark chocolate (in this pic I am making a double batch).
2. Pour the appropriate amount of cream into a large saucepan.
3. Bring to boil. Cream is ready when it bubbles rapidly up towards the top of the saucepan (this can vary depending upon amount of cream and size of pot). Make sure you keep a close eye on this process as the cream can quickly boil over the sides.
4. Pour cream over chocolate.
5. Give the bowl a little shake so that the cream completely covers the chocolate. Leave for 5 - 10 minutes.
6. Use a handmixer to combine the ingredients. Whilst you can just use a spoon the hand mixer gives the most gorgeous and velvety finish.
7. Leave ganache to cool. Then cover and leave overnight ready to use when layering and covering your cake.
White Chocolate Ganache
300ml cream
900g white chocolate
Note: There is a 1:3 ratio of cream used for white chocolate ganache. I prefer not to make double batches of this ganache as the cream doesn't cover the chocolate well enough.
Follow the steps 1 - 5 above. You will probably find that the cream doesn't cover all of the chocolate. This makes the chocolate difficult to melt so I then place the ingredients into the microwave for 1 minute prior to mixing with hand mixer.
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