Cocoa ganache
Posted: 18 January 2014 09:29 AM   [ Ignore ]
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Is it possible to make ganache with cocoa instead of solid chocolate?
grin

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Posted: 18 January 2014 10:27 AM   [ Ignore ]   [ # 1 ]
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I imagine you would somehow have to compensate for the lack of the cocoa powder.  I do imagine you could somewhere find a chocolate frosting…whether it would be ganache is another question.  Sorry, that is all I have

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Posted: 18 January 2014 12:37 PM   [ Ignore ]   [ # 2 ]
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I have never done it but I would say probably no because the texture and consistency is very different. Coco powder will give you hot coco and it will not firm up to be in that spreadable stage. But you can make something like fudge w/ coco powder. Powder does not have that coco butter that helps chocolate to set when cool and to melt when hot. .

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Posted: 18 January 2014 12:58 PM   [ Ignore ]   [ # 3 ]
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prettycake - 18 January 2014 12:37 PM

I have never done it but I would say probably no because the texture and consistency is very different. Coco powder will give you hot coco and it will not firm up to be in that spreadable stage. But you can make something like fudge w/ coco powder. Powder does not have that coco butter that helps chocolate to set when cool and to melt when hot. .

PRETTYCAKE:
  Good morning. It is true that cocoa butter plays a important part in the set~up of GANACHE. However I believe with addition of SHORTENING & some granulated sugar it would be able to be liquid enough to lay over a cake & set~up as a covering…as the French say COUVERTURE CHOCOLATE. The formula for cocoa to be come choco is 3 TBLS of cocoa, plus 1, TBLS of shortening =1, oz of baking chocolate.

I would call the HERSHEY CHOCO CO on their toll free tel#  & find out for certain.
.
What do you think????

Enjoy the rest of the day.

  ~FRESHKID.

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Posted: 18 January 2014 04:12 PM   [ Ignore ]   [ # 4 ]
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I think that would work if u prefer to do it the hard and tideous way. I’m sure the definition of ganache found in the dictionary would still apply. Really! smile

What I think? :

If it was me, I would be embarrassed To call Hershey, unless there is a possible fatality involve if solid chocolate is used. Jhmo

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Posted: 23 January 2014 10:39 AM   [ Ignore ]   [ # 5 ]
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Freshkid, I read about substituting Chocolate with cocoa.  As you say,
butter is needed.

I think that you’d have to dissolve the cocoa in a little boiling water.
This water would “thin” the cream, so perhaps you should also add
a bit more butter.
Or use cocoa butter?
The cocoa powder I use has a 50% fat.

I am experimenting with substitutions of unsweetened chocolate,
as it’s becoming very difficult to find (as well as very expensive!)

I am going to write to Hersheys; perhaps they have some ideas.

Thanks to all, Silvia

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Posted: 24 January 2014 06:31 AM   [ Ignore ]   [ # 6 ]
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Silvia - 23 January 2014 10:39 AM

Freshkid, I read about substituting Chocolate with cocoa.  As you say,
butter is needed.

I think that you’d have to dissolve the cocoa in a little boiling water.
This water would “thin” the cream, so perhaps you should also add
a bit more butter.
Or use cocoa butter?
The cocoa powder I use has a 50% fat.

I am experimenting with substitutions of unsweetened chocolate,
as it’s becoming very difficult to find (as well as very expensive!)

I am going to write to Hersheys; perhaps they have some ideas.

Thanks to all, Silvia


SILVA:
  Good morning. Thank you for the information. I wish you success in this experiment. If by chance you do succed please post your findings so that those who are interested can learn from your skills & knowledge.

  Good luck to you I know that you will do well.

  Enjoy the rest of the day.

  ~FRESHKID.

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Posted: 24 January 2014 08:51 AM   [ Ignore ]   [ # 7 ]
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Good morning

I found this yesterday

Ganache made with cocoa

http:/www.preparedpantry.com/Recipes/Cocoa-Ganache.htmp

I had thought, that many people would be trying to make
cocoa ganache, but this is the only one, that makes use of
only cocoa.

Silvia

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Posted: 26 January 2014 01:53 PM   [ Ignore ]   [ # 8 ]
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Freshkid, I’d prefer to learn from *other people’s experiments*!
wink
Anyway, I’ll try the recipe from preparedpantry as soon as I can.
I’ll be reporting to you!

SILVA:
  Good morning. Thank you for the information. I wish you success in this experiment. If by chance you do succed please post your findings so that those who are interested can learn from your skills & knowledge.

  Good luck to you I know that you will do well.

  Enjoy the rest of the day.

  ~FRESHKID.

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Posted: 26 January 2014 01:59 PM   [ Ignore ]   [ # 9 ]
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Prettycake, your’re right.
I am taking the unnecessarily hard way…

Perhaps I should forget about the cocoa based
ganache, and use my time and ingredients in
baking another Domingo cake, a favourite among
friends and family (also, it doesn’t need ganache!)

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Posted: 26 January 2014 08:03 PM   [ Ignore ]   [ # 10 ]
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As a point of philosophy, what’s the difference between a ganache and a buttercream? Both are mostly made of fat, with a flavoring added. The buttercream is whipped, so it’s lighter. If you don’t whip the butter, you’ll have a denser product, more like a ganache. Why is cream added to the melted chocolate? I suppose to increase the amount of fluid, so it remains spreadable and to lighten the flavor.

In fact, your recipe for cocoa ganache looks pretty much like an American buttercream recipe.

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Posted: 27 January 2014 09:28 AM   [ Ignore ]   [ # 11 ]
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Perhaps the difference is about the proportion of milk-fat to chocolate-fat,
and not of fluids?
I´ll do a bit of research with the help of Harold McGee.
I should have done it before.

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Posted: 27 January 2014 11:30 AM   [ Ignore ]   [ # 12 ]
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Silvia - 27 January 2014 09:28 AM

Perhaps the difference is about the proportion of milk-fat to chocolate-fat

Sure, the milk fat will be softer. I think, though, if you want a cocoa ganache, what you really want is an American butttercream recipe and just don’t whip it if you want a denser product.

 

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Posted: 30 January 2014 12:27 PM   [ Ignore ]   [ # 13 ]
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~FRESHKID - 24 January 2014 06:31 AM
Silvia - 23 January 2014 10:39 AM

Freshkid, I read about substituting Chocolate with cocoa.  As you say,
butter is needed.

I think that you’d have to dissolve the cocoa in a little boiling water.
This water would “thin” the cream, so perhaps you should also add
a bit more butter.
Or use cocoa butter?
The cocoa powder I use has a 50% fat.

I am experimenting with substitutions of unsweetened chocolate,
as it’s becoming very difficult to find (as well as very expensive!)

I am going to write to Hersheys; perhaps they have some ideas.

Thanks to all, Silvia

I cannot wait to hear your huge success on this.


SILVA:
  Good morning. Thank you for the information. I wish you success in this experiment. If by chance you do succed please post your findings so that those who are interested can learn from your skills & knowledge.

  Good luck to you I know that you will do well.

  Enjoy the rest of the day.

  ~FRESHKID.

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