Welcome to the Cake Decorators Q&A

Hi All,
Apologies if this has already been asked but I’ve done some searching and couldn’t see anything. I’ve just tried making a batch of ganache the other day. Although the texture was perfect the taste was quite bitter (and I love dark chocolate). I used 70% chocolate and double cream and a 2:1 ratio. I’d like to stick to a higher cocoa content but don’t think this would appeal to the masses. Do you flavour your ganache? What % chocolate do you usually use?

Thanks,
Sylvia

Hi Slyvia

Your ganache tastes bitter because of the high cocoa content, the more pure chocolate is the more bitter. It’s an acquired taste. You’ll find some flavour idea here http://www.cakeflix.com/questions/chocolate-ganache-and-flavours and here http://www.cakeflix.com/questions/flavouring-ganache-aakake-with-liqueurs Infusing cream for gnache with flavours works really well, it’s worth experimenting with small amounts until you find what works for you.
It’s fine to use the higher cocoa content as long as the masses enjoy it, however most people find 50 -60% more agreeable. Some folk do sweeten dark chocolate with icing sugar but I feel that’s defeating the object of experiencing something more pure. If you use puree from fresh fruit always give it a boil in some sugar or glucose to prevent any mould growth. I sometimes add boiled cool fruit preserve. Don’t add hot puree or preserve, cool it down sufficiently so that it’s still liquid but not scorching as it will burn and spoil the ganache.
This Christmas I experimented with making puree from different dried soft fruits for my chocolates. I found how some flavours changed quite dramatically when boiled. I’ve learned that although some dried fruits eg mango, guava, banana, dates and figs taste good as they are, once boiled take on a musty taste. I find citrus stays more true, eg lime, orange and lemon.
There are some lovely flavour ideas here http://www.cakeflix.com/shop/product-category/ingredients-mixes-and-colouring/flavouring/ To get further inspiration, when you’re out shopping have a look at some chocolate bars to see how flavours are married in commercially made products. If you have a Lidle or Aldi store near you have a peek at some of their combinations. I mention these two stores as they always seem to have more flavours than other supermarkets. Oh, these http://www.foodieflavours.com/ are highly concentrated which work well,, a tad expensive though. Hope the info is useful.

oooh, food for thought! 🙂 Thanks for all this info madeitwithlove. I think I know what I’ll be doing this weekend.

Hi Sylvia

I should have mentioned (sorry!) make sure the extract type flavours are oil and not water based. Water based flavours are not suitable for chocolate.

Hi Andromeda111
If you put ganache test in the search box youll find lots of suggestions for flavouring ganache from MIWL.

Thanks JustJennys Cakes