can you use chocolate chips??? I dont have a food processor so last time i took a choocoate bar and chopped it and it was hard and messy and i was thinking, can i just use chocolate chips instead??
can you use chocolate chips??? I dont have a food processor so last time i took a chocolate bar and chopped it and it was hard and messy and i was thinking, can i just use chocolate chips instead??
The short answer is yes, but there are a few things to consider. Chocolate chips contain stabilizers that help them to retain their shape when they’re heated - that means it won’t be completely smooth when melted - it will taste and melt on the tongue fine, but if you want to use your ganache for a glossy smooth glaze, you will need to strain it while it’s still pourable. However, if you’re going to whip it or let it set-up to a spreadable or pipeable consistency, you won’t have to strain it.
For this cake I made the ganache with chocolate chips.
so you are saying you strained yours for that cake then? I’m doing the whipped ganache, so i gather from your thoughts this is fine to use choc chips.
Yes, I would say for the most professional results, strain ganache made with chocolate chips if you don’t have a food processor… oh, if you have a hand-held submersion blender, that works equally well to smooth the ganache.
Stay away from off brands or chocolate “flavored” chips… use brands like Nestle’s or Hershey’s or Ghiradelli…..
so you are saying you strained yours for that cake then? I’m doing the whipped ganache, so i gather from your thoughts this is fine to use choc chips.
Yes, I would say for the most professional results, strain ganache made with chocolate chips if you don’t have a food processor… oh, if you have a hand-held submersion blender, that works equally well to smooth the ganache.
Stay away from off brands or chocolate “flavored” chips… use brands like Nestle’s or Hershey’s or Ghiradelli…..
hmm interesting. I have one of them handheld chopper thingys that i use to chop up nuts and stuff, i thought it would have worked on chocolate but it didnt at all! I know i should invest in a food processor, but i am too busy buying chocolate.
I wouldn’t think a hand held chopper would work well… they’re kind of flimsy and blades and straight. The best knife for chopping a chunk of chocolate is actually a serrated knife… it makes a huge mess, but works wonderfully.
One of my favorite ganache frostings from TCB is the sour cream ganache. It’s super easy to make, lighter than regular ganache, and is useable right away (it’s sets up fast, so you need to use it immediately). If you don’t want to bother with whipping ganache, but still want a lighter ganache for icing or filling a cake, this is the way to go.
Oh, the sour cream ganache also keeps very well, too.
I just made the ganache last night! It is sooo yummy. TCB says it is good at room temp for 3 days, so I covered mine and left it on the counter overnight. It’s nice and smooth and just the right consistency for icing the cake now - no bringing up to room temp needed. I’ll let someone else answer about the mixing method.
Have fun with it!
Hi,
I have a bit of a silly question, but what does TCB stand for? I’ve seen it mentioned a few times in this thread and don’t know what it stands for
I’m trying to find out whether I need to refrigerate my cakes once they have been covered in ganache and fondant or whether it can stay out of the fridge and still be fine to be eaten with no health risks?
I just made the ganache last night! It is sooo yummy. TCB says it is good at room temp for 3 days, so I covered mine and left it on the counter overnight. It’s nice and smooth and just the right consistency for icing the cake now - no bringing up to room temp needed. I’ll let someone else answer about the mixing method.
Have fun with it!
Hi,
I have a bit of a silly question, but what does TCB stand for? I’ve seen it mentioned a few times in this thread and don’t know what it stands for
I’m trying to find out whether I need to refrigerate my cakes once they have been covered in ganache and fondant or whether it can stay out of the fridge and still be fine to be eaten with no health risks?
Thanks!!!!
TCB stands for The Cake Bible and RHC is Rose’s Heavenly Cakes. TCB tells you how long a component can be left a room temp. Ganache, I think, is 3 days.
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