What You Need to Know
Ganache forms when cocoa solids and cocoa butter in chocolate interact with emulsifiers in cream (lecithin, milk proteins) to create a water-in-fat emulsion. Proper crystallization of cocoa butter (Form V β-crystals) ensures smooth texture.
Versatile base for truffles, cake glazes, and mousse fillings. Ratios vary by use: 1:1 for glazes, 2:1 chocolate:cream for truffles. Infusions (vanilla, spices) are common.
Key Parameters
Temperature
°C - °C
Time
4-6 hours at 18°C
2 minutes (active emulsification) - 24 hours (setting time for truffles)
Equipment
Double boilerImmersion blenderInfrared thermometerMarble slab (for cooling)
Steps
- 1.
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The Science
Primary Reaction
Emulsification of cocoa butter (fat phase) and aqueous cream