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- Ganache Recipe--Ganache Ratio Under Fondant
Ganache Recipe--Ganache Ratio Under Fondant
Ganache Chocolate-to-Cream Ratio
The ratio of chocolate to heavy cream will depend on the desired use for your ganache - as a filling, a glaze, for truffles, or for covering a cake as a base under fondant.
The ratio also depends on which type of chocolate you are using--dark/semi-sweet chocolate, milk chocolate, white chocolate, etc.
At the end of this page is more info on the standard ratios often used for varying types of chocolate and desired use.
Below is the dark chocolate ganache recipe I often use for "ganaching" a cake prior to covering the cake with fondant. It is also beautiful and delicious all by itself, without the fondant!!
Marsha Winbeckler's Ganache Recipe For Using Under Fondant
Supplies & Ingredients Needed
Kitchen Scale
Microwavable Bowl
Spoon or Silicone Spatula
Whisk
Semi-sweet chocolate pieces
Heavy Whipping Cream
Ingredients
Chocolate to Cream ratio/parts are by weight.
2-1/4 to to 2-1/2 parts dark/semi-sweet chocolate pieces by weight. Be sure chocolate is in small pieces so it will melt easily to avoid overheating.
1 part heavy whipping cream by weight
The ratio of chocolate can be adjusted between 2-1/4 to 2-1/2 parts by weight for personal preferences, brand of chocolate, environment, etc.).
Instructions
Microwave times may vary depending on amount of ganache being made and power of microwafe.
Add dark/semi-sweet chocolate pieces to a microwavable bowl.
Pour cream over chocolate.
Microwave ingredients for 1 minute intervals, stirring with a spoon or silicone spatula between each to combine ingredients.
Do this approx. 3-4 times, depending on amount of chocolate and cream used.
Microwave another 30 seconds and stir with a whisk.
Continue process until chocolate is melted. If chocolate is mostly melted but not quite completely there, continue to microwave in shorter bursts, stirring between bursts.
Continue to heat and stir until chocolate pieces and cream are thoroughly mixed.
Mix with wire whisk after final 30 seconds in the microwave. Mix until ganache is smooth and glossy.
Cover with plastic wrap (sprayed with vegetable oil spray).
Let ganache cool to the desired consistency for covering the cake.
Ganache can be refrigerated or frozen for future use. Before use, let it come to room temperature and then microwave in short bursts to return to spreading consistency.
General Ganache Ratios by Type of Chocolate & Desired Use
General Rules for Types of Chocolate for Ganache
Chocolate to cream ratios are by weight.
Adjustments may need to be made for desired use, type/brand of chocolate, environment, and personal preference. Generally the higher the fat content of the chocolate, less cream is required.
Also see General Rules for Desired Use Below.
Using higher-quality chocolate will usually provide better results.
Dark/Semi-Sweet Chocolate: 2 to 2-1/2 Parts:1 Part--
2 to 2-1/2 parts chocolate to 1 part heavy whipping cream (May need adjusted for desired use, etc.)
Milk Chocolate: 3 Parts:1 Part--
3 parts milk chocolate to 1 part heavy whipping cream (May need adjusted for desired use, etc.)
White Chocolate: 3 Parts:1 Part to even 3-1/2 to 4 Parts 1 Part--
3 parts (or more depending, on brand, etc.) white chocolate to 1 part heavy whipping cream. (May need adjusted for desired use, etc.)
General Rules for Desired Use of Ganache
Chocolate to cream ratios are by weight.
Adjustments may need to be made for type/brand of chocolate, environment, personal preference, and desired use.
Also see General Rules for Type of Chocolate Above.
Adjustments may need to be made for type/brand of chocolate, environment, personal preference, and desired use.
Also see General Rules for Type of Chocolate Above.
Using higher-quality chocolate will usually provide better results.
Cake Filling: 1 to 1 1/2:1 (May need adjusted for type of chocolate, etc.)
Thin Glaze: 1:2 (May need adjusted for type of chocolate, etc.)
Candy Truffle: 3 or 4 : 1 (May need adjusted for type of chocolate, etc.)
Cake Covering Under Fondant: 2-1/4 to 2 1/2 : 1 (May need adjusted for type of chocolate, etc.)