LEVEL 3: Module 9: Custards, Fillings & Dessert Foundations
Chocolate Ganache
A smooth mixture of chocolate and cream used for glazes, fillings, frosting, truffles, and whipped ganache.
Ganache teaches one of the most important pastry concepts:
👉 emulsification
Basic Ganache Formula
Dark Chocolate Ganache
200g dark chocolate
200g heavy cream
Before You Start
Chop chocolate evenly
Cream should be hot, not boiling aggressively
Let ganache rest before stirring too much
Method
1. Prepare the Chocolate
Place chopped chocolate into a heatproof bowl.
2. Heat the Cream
Heat heavy cream until steaming and just beginning to simmer.
👉 Do not boil aggressively.
3. Combine
Pour hot cream over chocolate.
Let sit for 1 minute.
👉 This allows the chocolate to melt gently.
4. Emulsify
Stir slowly from the center outward until smooth and glossy.
What to Look For
shiny smooth texture
no oil separation
silky consistency
Common Mistakes
overheating cream → broken ganache
stirring too aggressively → air bubbles
chocolate pieces too large → uneven melting
Ganache Ratios
1:1 Ratio
Equal chocolate and cream
Best for:
glaze
frosting
filling
2:1 Ratio
More chocolate
Best for:
truffles
firm filling
1:2 Ratio
More cream
Best for:
sauce
whipped ganache
Whipped Ganache
After chilling slightly, ganache can be whipped for a lighter texture.
👉 Do not overwhip.
Flavor Variations
Ganache can be flavored with:
coffee
orange zest
vanilla
liqueurs
spices
Important Insight
Ganache is an emulsion between:
👉 fat
👉 liquid
👉 chocolate solids
Temperature and mixing determine texture and stability.