The origin of ganache is somewhat uncertain. On the one hand, it is said to have emerged in Switzerland in 1850 as a basis for making truffles, and on the other hand, it is said to have been invented in Paris in “Siraudin” pastry shop. This elaboration also has an anecdotal history that surrounds it.
Apparently the ganache was the result of the mistake of an apprentice pastry chef.
The young man was working in the workshop when, by mistake, he poured hot cream on chocolate. His master gave him the treatment of “ganache”, a French word in disuse that meant foolish or incompetent. They decided to take advantage of it and the result they obtained was a complete success. That’s how this new elaboration arose that kept the name of that “insult”.
A ganache is a preparation based on cream or crème fraîche and chocolate in equal parts generally, but not always.
To carry out this preparation we must pour hot cream on the chocolate, previously chopped, let rest for a few minutes and incorporate one with another to obtain a smooth and homogeneous mixture.
To ensure that the chocolate keeps all its properties and does not spoil, this is the process we must follow and not the other way around. That is, melt the chocolate and incorporate the cream.
This preparation is widely used in confectionery for coverings, fillings and decorations. Depending on the use we are going to give, we will vary the proportions of these ingredients.
It is more common the use of dark chocolate in ganaches, although we can also find white chocolate preparations that can also be flavored with liquors or spices.
The purity of the chocolate is very important for the elaboration of a good ganache.
How can we know that the chocolate we use is pure?
For the composition of its ingredients.
A good chocolate must be made with cocoa paste, cocoa butter, sugar and lecithin. It can be flavored with vanilla or spices but should never have vegetable oils such as coconut or corn. They usually replace cocoa butter with these oils, this makes our chocolate lose that natural purity.
It is not easy to find such pure chocolates, especially in supermarkets. To do this we must buy it in specialty stores, in addition to taking into account that their prices are higher. But they are certainly worth it. Some of the best quality chocolate are Valrhona, Callebaut, Barry…
In some recipes of ganache, it is also common to find among its ingredients a small amount of butter. This favors its texture making it softer and creamier.
Depending on the purpose of the ganache, we will work with different proportions.
- If we want to elaborate a ganache for filling we will use 1 part of cream for a part of chocolate.
- If we want to elaborate a ganache for truffles we will use 1 part of cream for 2 parts of chocolate.
- To cover or glaze we will use 1 part cream to 3 parts chocolate.
All this is broadly speaking, there are more detailed and specific elaborations that consist of more ingredients such as liqueurs or gelatines.
Taking into account the percentage of cocoa, the proportions would be as follows:
- Dark chocolate 70% cocoa, we will need 100 g + 150 g cream
- Dark chocolate with 60% cocoa, we will need 135 g + 150 g cream
- Milk chocolate with 40% cocoa, we will need 225 g + 150 g cream
- White chocolate* 35% cocoa, we need 300 g + 150 g cream
* If we use crème fraîche the proportions vary due to its high fat content. That would be 100 g of white chocolate + 100 g of crème fraîche.