"He who fears being conquered is sure of defeat. "
- Napoleon Bonaparte
Chocolate ganache is a basic pastry component utilized for a wide variety of uses. Over the years I have seen many bakers messing up with the process of making ganache. Usually a ganache can be used for cake filling, piping frosting, and glazes or drips . And each of these uses require different consistency. It majorly also depends on the kind of chocolate that you are using i.e white, milk or dark.
So, lets have a look at the table to simplify the process.
Ganache Ratios – Chocolate: Cream
Many bakers often come up with the question if they can use normal gel colours or water based colours for making coloured ganache. And the answer is YES. For ganache its not necessary to use oil based colours.
Moreover you can also flavour your ganache with coffee, coconut, mint, vanilla and so many other flavours. In spite belonging to a chocolate family, a ganache can be flavoured in zillion ways, and that’s what makes it my favourite.