Best Chocolate for Ganache
Posted: 26 October 2013 08:54 AM   [ Ignore ]
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Hi Everyone!
  I am just getting into ganache for covering cakes (both with and without fondant).
I have been reading that chocolate >52% cocoa.  Does anyone have a favorite brand of Chocolate they use for ganache?
I have also been reading it is 2 parts chocolate to 1 part heavy cream.

Thanks

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Posted: 26 October 2013 09:24 AM   [ Ignore ]   [ # 1 ]
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littlelottie - 26 October 2013 08:54 AM

Hi Everyone!
  I am just getting into ganache for covering cakes (both with and without fondant).
I have been reading that chocolate >52% cocoa.  Does anyone have a favorite brand of Chocolate they use for ganache?
I have also been reading it is 2 parts chocolate to 1 part heavy cream.

Thanks

LITTLELOTTIE:
Good morning. I do not have a favorite brand to mention. To me chocolate is chocolate as long it is of proper cocoa strength.
52% is very good. I must mention to you that the beginning point in GANACHE is equal amounts of choco & heavy cream. That doesn’t mean you should not veer from that amount, you see that depends what you are using it for wheather or not you should veer from that formula. One more thing, you must be very very careful not to get moisture or even a drop of water into this concoction if you do it will seize. It can be saved,,,,however I do not think it is worth the effort to do so. Just be very careful. Steam will do the same thing so be aware in doing this recipe.

You can blend in corn syrup into this concoction as well. Depending what you need the ganache for.

  Good luck & enjoy the rest of the weekend.

~FRESHKID

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Posted: 26 October 2013 02:20 PM   [ Ignore ]   [ # 2 ]
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52% is good but I typically use 60% probably because of the availability.  Few average consumers, I think, can notice the difference between brands of chocolate.

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Posted: 26 October 2013 05:44 PM   [ Ignore ]   [ # 3 ]
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Thanks for all the advice everyone!  I will let you all know who it turns out…..
I am still reading - and with all your advice - i feel more confident trying ganache

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Posted: 27 October 2013 08:49 PM   [ Ignore ]   [ # 4 ]
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I like 50=53% chocolate for ganache, Callebaut bulk chocolates have nice, round flavors and are reasonably priced.  I would consider equal weights chocolate and cream to be a minimum of cream.  My favorite ganache is a whipped ganache with double the cream to chocolate smile

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Posted: 28 October 2013 08:56 AM   [ Ignore ]   [ # 5 ]
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Thank you, Jullie.  I do not know that I have noticed 50 to 53% Callebaut.  I will have to look out for that….but double cream to chocolate is a good guide I will try next time I make ganache. 

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Posted: 30 October 2013 05:08 AM   [ Ignore ]   [ # 6 ]
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Just wanted to add that Alice Medrich recently wrote about cacao percentage and ganache differences. Here’s a link:
http://food52.com/blog/8771-3-tips-for-chocolate-ganache-success

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McBrownie.

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Posted: 04 November 2013 06:24 PM   [ Ignore ]   [ # 7 ]
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Thanks everyone!
Thanks for the link McBrownie
i will keep you all updated on the ganache situation wink

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