3 Tips for a Decadent Chocolate Ganache

There’s something indescribably fancy about the word "chocolate ganache".

Stacked against words like "walnut brownies" and "oatmeal cookies", chocolate ganache sounds like the royal delicacy that snuck out of its gold-crusted box, and somehow made its way to everyone’s dessert menu.

But our love affair with chocolate ganache doesn’t begin and end at the name.

For what’s in a name? That which we call "ganache", by any other name, would taste just as sweet…

Going Ga-Ga for Ganache

One of the biggest misconceptions people have about chocolate ganache is that it’s incredibly easy to make. After all, it’s just cream and chocolate—how hard can that be?

Surprisingly enough, there’s a lot of complexity involved in this seemingly easy recipe. With chocolate and cream playing a pivotal role in the creation of this delightful decadence, an acute understanding of ratios and cacao percentages is paramount.

When you get it right—it’s the perfect thing to make for special occasions.

But when you get it wrong, you’re looking at a strange mixture that separates and curdles, resulting in an unexpected grainy texture that forces your cakes and truffles to sag.

If you’re struggling to get it right, know that you’re not alone. Try these pro tips to give your chocolate ganache the grand reception it deserves!

Watch the Temperature

For anyone who’s ever wondered if the temperature of the ganache matters, the answer is a resounding YES!

The trick is to ensure that your heavy cream is warm enough to melt the chocolate, but not so much that it ends up burning it. When it doubt, stick to a safe, recommended 200°F.

If you’re making truffles, chill the ganache thoroughly to maintain a solid consistency.

Pace Yourself

One of the most common complaints you hear about a less-than-ideal chocolate ganache is a "dull and grainy texture" that brings the whole dessert down.

This is the result of fats melting and separating, seeing as ganache is essentially an "emulsion". Avoid this mistake by being patient with the cold heavy cream, adding small portions to the broken mixture as you stir slowly.

Consider the Cacao Percentage in Your Chocolate

Superior chocolate is like fine wine—you’re looking at deep and subtle undertones with a unique flavor profile that makes all the difference in the world.

Choose your ingredients carefully, particularly when it comes to chocolate. A high percentage of cacao means there is less sugar in the bar, which in turn translates into a relatively firmer consistency.

Remember: the desired ratio of the chocolate depends on its cacao percentage. Simply using "bittersweet" chocolate isn’t enough. Using 70% cacao for what called for 60% can ultimately destroy the ganache.

Of course, the heart of every great chocolate ganache recipe lies in premium chocolate.

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