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can someone please explain ganache to me?

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can someone please explain ganache to me?

kristen | Jul 26, 2005 01:59 PM

hello. in the past, i've been able to make good ganache cake fillings and frostings, but lately they always seem to break. so i whisk in some cold milk or cream, but then the ganache gets too runny and not terribly useful for frosting a cake.

i heat it really slowly, and when the chocolate melts it seems to be the right consistency. but the recipes i've used say to bring it up to boiling. so i do, and whammo, it breaks.

can someone tell me if there's a way to tell when it's just done? is it really necessary to heat it so much?

any help would be much appreciated!

thanks.

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