cara buat coklat ganache
Chocolate ganache is the ultimate secret weapon for all things sweet because it’s dead easy to make, incredibly versatile and adds a luxurious touch to anything it graces. Spread on cakes as chocolate ganache frosting, pour over sundaes, make fancy drips, or roll it to make truffles!
If you’re new to chocolate ganache and wondering what chocolate ganache actually is, this is going to be a life changing moment for you!
Ganache Licin & Cantik Macam Kek Beli Dari Bakeri - Cara Buat Coklat Ganache />
Made with just cream and any chocolate you want (dark, milk or white), chocolate ganache is a rich chocolate concoction that can be used as a sauce, frosting, glaze, filling or for dipping.
Dark Chocolate Ganache
This amazing chocolate magic has a seriously impressive list of things it can be used for! Here are just a few examples:
All you need is chocolate and cream to make chocolate ganache. You can use any of the three types of chocolate your heart desires – dark, milk or white chocolate.
Rule of thumb: the better the chocolate, the better the flavour. I recommend sticking with good quality block chocolate like Plaistowe, Ghiradelli and Lindt purchased from the baking aisle of grocery stores, and steering clear of
How To Make Chocolate Ganache With Milk ( Without Cream)
The amount of cream required will vary depending on which chocolate you use because dark chocolate is firmer than white chocolate. So we use more cream for dark chocolate and less for white chocolate to achieve the same ganache consistency:
Note: The above table is to demonstrate the chocolate-to-cream ratios only. In the recipes, I have standardised the amount of ganache the recipe makes using any of the above three chocolates. So you won’t see 250g/8oz chocolate for all three recipes, only for the dark chocolate one which I consider to be the baseline recipe.
*Note: Most everyday baking chocolates are made to be more stable so they shouldn’t split even if you accidentally get a bit of water in it. But typically, the more expensive the chocolate, the more prone to splitting it is! So it’s better to be safe than sorry. 😇
Resep Coklat Ganache Kental Nya Pas Oleh Dewi Daf
Immediately after you’ve made it, ganache will be runny, warm and shiny. To make it thicker, you just need to cool it down. The cooler it gets, the thicker it gets – and it loses its shine. If you refrigerate overnight, it gets so thick you can roll it to make truffles!
It can even be used for decorative piping around the edge of cakes. You could do big swirls on cupcakes – but I think you’ll find it’s too rich for that. It’s better to whip it first for that purpose – see below for Whipped Chocolate Ganache.
Of the cake pictured below is chocolate ganache. The glossy chocolate being poured over it is Mirror Glaze! Mirror Glazes are shiny and reflective when they set, whereas Chocolate Ganache is only shiny when warm and pourable. It becomes matte when cooled (as pictured on the cake at the top).
Chocolate Ganache Easy Recipe
This is a good way to make ganache fluffier so it tastes less rich and dense, making it suitable for piping onto cupcakes and spreading generously over cakes as you would with Chocolate Buttercream.
To make whipped chocolate ganache, place a bowl and the whisk attachment of your beater or stand mixer into the fridge to chill. The reason for this is to keep the ganache cool while whipping (the whipping generates friction, which in turns warms the ganache causing it to melt and soften).
Place ganache into your chilled bowl and whip it like cream. It will lighten in colour and increase in volume. Then just use as you would chocolate buttercream – pipe or frost onto cakes and cupcakes!
Chocolate Orange Doughnuts With Chocolate Ganache
PIPING note: Whipped ganache doesn’t have the same piping integrity as chocolate buttercream, so you can’t pipe flowers and roses, and you can only use basic piping tips. Even with the Wilton 2D closed tip pictured below, I started getting raggedy edges as I continued piping. It’s best to use a basic wide, star tip.
Note however, while whipped ganache can be piped, it is not as stable as Chocolate Buttercream. Depending on the quality of the chocolate you used, the piped frosting might split and look untidy. In truth is generally better used for spreading rather than piping.
There are various reasons why you might want a perfectly smooth Chocolate Ganache frosting on a cake. You might desire a pristinely smooth cake surface for your cake decoration, or you require a perfectly even base for a flawless Mirror Glaze.
Perfect Chocolate Ganache
Ganache is one of those things that are fundamentally really easy but have a few pitfalls that can catch you out. Here are my tips and tricks to help you sidestep or solve them!
Below is what ganache looks like when it’s too warm. It doesn’t hold its shape, it kind of oozes – albeit slowly. It’s also sticky and doesn’t crust over like glazes. Not very suitable for frosting cakes.
Place fully cooled chocolate ganache in an airtight container and smooth the surface as best you can. Then cover with cling wrap, pressing down so it covers the surface. Place in freezer for up to 3 months (probably even longer ok!).
Airtangan Cik Siti: Pelbagai Resipi Chocolate Ganache
To thaw, leave overnight in the fridge. Dab off all condensation from the surface with a paper towel before mixing. If it splits, fix it using the warmed milk method I described above in the troubleshooting section.
And with that, I have said my piece! Who knew there was so much in my head that I had to share about a simple chocolate ganache!😂
It really is a fabulous secret weapon to have up your sleeve that you can use to instantly make virtually any dessert ultra-luxe. Here’s a quick link back to a long list of ideas for things you can do with it! – Nagi x
Chocolate Ganache Torte (vegan And Gluten Free)
Recipe video above. Made with just cream and chocolate, ganache is a baking staple with many applications that adds a spot of instant luxury! A pourable fudge sauce when warm, for glazing cakes or making drip decorations, to a spreadable and pipable frosting when cool, or for making truffles when cold (use this recipe for truffles). The possibilities are endless – here's just a few ideas!
While it is simple to make, things can go wrong if made without care. So follow the directions and read the Key Points below.
Makes 2 cups / 500 ml – enough to frost 1 layer cake (top and sides), smear onto 12 cupcakes, or sauce for 6 to 8 sundaes.
Dairy Free Chocolate Ganache
2 layer cakes (filling, sides and top) – double the recipe (click on servings and slide). Slightly more than you need, but better to be safe than sorry!
1. Dark chocolate – called “semi-sweet chocolate” in the US, this has a great, rich dark chocolate flavour with enough sweetness to make a perfect ganache frosting or for truffles. It’s less sweet than milk and white chocolate.
2. Cream – must be >30% fat in order for the ganache to thicken as required. Thickened cream, heavy cream, pure cream, whipping cream and thickened whipping cream will all work. Low fat does not work, don’t try!
Wanita Ini Kongsi Cara Buat 'coklat Ganache' Supaya Permukaan Kek Licin & Cantik!
3. Milk chocolate is softer and sweeter than dark/semi-sweet chocolate and typically has 12 – 20% cocoa. Because it’s softer than dark chocolate, we need less cream. See Note 1 about chips and melts instead of block.
4. White Chocolate is the softest and sweetest, so we use the least amount of cream. See Note 1 about chips and melts instead of block.
5. Finish melting –because less cream is used for white and milk chocolate, it may need a little extra help at the end to fully melt the chocolate. Just depends how finely you chop the chocolate, the chocolate itself, warmth of your kitchen etc.
Cara Cara Buat Coklat Ganache, Mudah, Jimat & Confirm Sedap!
6. Cream – if you accidentally bring it to a boil, take off the heat and let it cool, then reheat. If cream is too hot, it may split the chocolate (especially true of expensive chocolate which doesn’t have stabilisers in it).
7. Condensation is water and can make chocolate split. While cheaper chocolate blocks, chips and melts are engineered to be more stable, expensive / good chocolate (which has a more pure flavour and texture) is far more sensitive to water and other foreign liquids that can make ganache split or go grainy.
8. Bubbles or lumps? If you see little lumps, check to see if it’s unmelted chocolate bits or if they are just bubbles – bubbles will disappear as it cools. If there are unmelted chocolate lumps, microwave ganache for 20 seconds, stir, and repeat as necessary until fully melted and smooth.
Keto Chocolate Ganache Recipe
10. Storage –at room temperature on cooler days: 2 days. Fridge: 1 week. Freezer: 3 months. Fully cool before storing in an airtight container. If ganache is warm/hot, condensation will form and water may cause it to split when reheated.
Freezer – cover surface with cling wrap (so it contacts the surface), then store in an airtight container. To thaw, leave overnight in the fridge, then use a paper towel to dab away any condensed water on the surface before mixing.
Calories: 267 cal (13%) Carbohydrates: 16 g (5%) Protein: 2 g (4%) Fat: 22 g (34%) Saturated Fat:
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