About the Ganache Recipes

All the recipes [in this chapter of the book] begin with the same ingredients and techniques. The Master Ganache is made with an equal ratio of chocolate to cream. This is considered a ganache of medium consistency. Recipes categorized as firm are made with more than 50 percent chocolate. Soft ganaches have more than 50 percent cream. The recipes are not mysterious, nor are they difficult. If, however, you want to impress your sister, keep this information to yourself.

Ganache Family Tree

medium
1 part chocolate : 1 part cream

Truffles Fudge Fondue
Milk Chocolate Ganache
White Chocolate Ganache
Caramel Ganache
Frozen Chocolate Parfait
Chocolate Soufflé
Ganache Glaze
Chocolate Sabayon

firm
2 parts chocolate : 1 part cream

Raspberry Ganache
Banana Ganache
John Do Ya Ganache Candy Bars
Baked Whiskey Tortes
Chocolate Frosting

soft
1 part chocolate : 2 or more parts cream

Chocolate Whipped Cream
Campton Place Hot Chocolate
Chocolate Sauce
Chocolate Mousse Trio
Deep, Dark Chocolate Tart

Medium-Textured Ganache is the Master Ganache, and all the recipes that are derived from it begin with a 1 : 1 ratio of chocolate to cream. (Adjustments have been made to the Milk and White Chocolate Ganache recipes to achieve a medium texture.) Firm-Textured Ganache is made with 2 : 1 ratio of chocolate to cream and is suitable for icings, fillings, and baking. Soft-Textured Ganache uses a 1 : 2 ratio of chocolate to cream or even more cream. All the recipes are related to the Master Ganache. They all begin with the same ingredients and techniques. Note that the ratio is based on weight, not volume.

Buy the Book!

from:
The Secrets of Baking
Simple Techniques for Sophisticated Desserts
by Sherry Yard
Houghton Mifflin Company
Hardcover; 416 pages
Illustrations: 2-color with 48 color photographs
$35.95
ISBN: 0618138927
Excerpt reprinted by permission.