Kathrine M.

Putong
2015
BAPP04

August 8,

DIFFERENT TYPES OF GANACHE

Basic Ganache
Another standard recipe for making a simple delicious ganache ideal for filling,
coating, pouring and making truffles.

Ingredients:

800g (1lb 12oz) chocolate

45g (1 1/2oz) liquid glucose
220ml (7fl oz) fresh whipping cream

Directions:
1. Melt the chocolate to 40c (105F)
2. Combine the liquid glucose and fresh cream in a saucepan and bring to the boil
3. Add the boiled mixture to the melted chocolate and stir thoroughly, using a whisk
to combine
4. Allow to cool, transfer to an airtight container and refrigerate.

Light Ganache
Excellent for filling and coating very rich cakes

Ingredients:

800g (1lb 12oz) chocolate

45g (1 1/2oz) liquid glucose
220ml (7fl oz) fresh whipping cream
1kg (2lb 4oz) buttercream

Directions:
1. Melt the chocolate to 40c (105F)
2. Combine the liquid glucose and fresh cream in a saucepan and bring to the boil
3. Add the boiled mixture to the melted chocolate and stir thoroughly, using a whisk
to combine
4. Allow to cool and stir in buttercream
5. Transfer to an airtight container and refrigerate

Swiss Ganache
A very rich ganache ideal for filling truffles. Alcohol may be added if desired.

Ingredients:

800g (1lb 12oz) chocolate

45g (1 1/2oz) liquid glucose
220ml (7fl oz) fresh whipping cream
60g (2 oz or cup) unsalted butter
125ml (4floz) alcohol (optional)

Directions:
1. Melt the chocolate to 40c (105F)
2. Combine the liquid glucose and fresh cream in a saucepan and bring to the boil
3. Add the boiled mixture to the melted chocolate and stir thoroughly, using a whisk
to combine
4) Allow to cool and add alcohol (if using)
5) Transfer to an airtight container and refrigerate

Tea Ganache

For a very rich dark chocolate taste.

Ingredients:

600g (20oz) dark chocolate

400ml (14floz / 1 cups) boiling water
2 tsp or 2 teabags Earl Grey tea touch of orange water or grated orange zest

Directions:
1) Melt the chocolate to 40c
2) Pour the boiling water on the tea in a teapot or jug, leave for 2 minutes and strain
3) Slowly add the tea to the chocolate, whisking until smooth, and leave to set
overnight.

General hints and tips for working with Ganache

Ganache will keeps for three months in an airtight container in the
refrigerator. When freshly made, it is advisable to leave the ganache overnight
before use, unless it is to be poured as a covering in its liquid state.
When using for spreading and coating cake bases aerate before use. Do this
by warming the ganache slightly (not melting it) in a microwave or over a bowl of
hot water and then using a beater attachment on a Kenwood or Kitchenaid. Beat on
slow speed and then increase to high for approximately five minutes. The ganache
will become lighter both in consistency and colour.
A coating (masking) of ganache should be fairly thin, but aim to seal the
entire crumb surface. Having masked the cake, leave it to set for a couple of hours
before proceeding with the final decoration. If the cake is to be covered in melted
chocolate it will need to be chilled in the refrigerator for a short while (approx 15
minutes) before covering.

Making Truffles
The ingredients for 20 truffles:

400g (14oz) ganache Flavouring of your choice, such as alcohol, tea, fruit tea,
coffee or vanilla.
150g (5 oz) dark, milk or white chocolate.
Coating of your choice, such as flaked chocolate, cocoa powder, icing sugar,
granulated sugar, flaked nuts, powered nuts, or melted chocolate for a
contrasting colour (creating a marbled effect)

When making truffles, the ganache may be warmed slightly to enable it to be

piped, using a savoy bag and plain savoy tube (1cm or ). Pipe bulbs approx
1.5cm () in diameter onto greaseproof or waxed paper. Chill in the fridge, dip in
melted chocolate, and roll in cocoa powder, this will give a center with a dense
texture and very intense flavour. The appearance will be slightly irregular.
An alternative method is to aerate the ganache before piping - after chilling
you can then roll the piped balls between your fingers to create uniform bite sized
balls. Allow to refirm, then coat in the chocolate of your choice and leave to set on
greaseproof or waxed paper. When the first coat is set, apply a second and if

making plain truffles allow to set on a clean sheet of greaseproof. Alternatively, at

this stage roll the truffles in a coating of your choice.
Once the truffles are completely set, store them in an airtight container. They
may be stored at 15C (60f) for up to six weeks.