Welcome to the Cake Decorators Q&A

Hi, could you please tell me the ratio of cream to milk if using compound chocolate. What would be the ratio
To use if having extreme warm weather (35deg). Thank you.

Hi qvkake

In extreme heat conditions increase the dark chocolate ratio to 4 : 1 and for white chocolate 5:1 It makes no difference whether the chocolate is compound or coverture. However try and source compound with at least 45/ 50 % cocoa solids for dark chocolate and at least 26/29% for white. This information can be found in the ingredients list on each product. The type of cream used will also affect the setting properties of ganache. Try when ever possible to use double cream.

🙂

Thankyou, MIWL. Just to clarify, by double cream do you mean cream with 35% milk fat, which is pouring cream, is this known as double cream in the UK?, as we also get double cream in Australia with 43% milk fat. thanks again for your prompt reply, as my cake is due soon.

It’s the one with 43% milk fat. ?

Hello, MIWL, I made white chocolate(23% cocoa solids,,) ,ganache , and it has split. Do I have to throw it out, or can it be saved. Also my dark chocolate(50% ,,cocoa solids) ganache has a grainy texture, not smooth. Can you please help. cake is due this Sunday. Thanks

Hi qvkake

Ganache splits or becomes grainy if the cream is too hot. White chocolate usually gives the most problems with splitting and dark with becoming grainy. Bot types of spoiled ganche can be saved warming it up and then adding extra cream or milk to it a teaspoon at at a time. Please take a peek at the following link and follow the instructions given:

Oily ganache!!!

Works for both types of ganache. Hope it helps.

Hello, MiWL, I have made firmer ganache, for the hot weather here . But after leaving it over night to set , I tried to spread it on the cake, it was to thick even after a little warming in the micro wave. It is rolling on its self, as I try to spread it on the cake layers. What is the proper way to thin it out. Thanks. I am getting worried.

If it’s that thick it will need more cream added. Soften the ganache in the microwave on medium heat, 30 seconds at a time until it softens then add more cream. Boil the cream first, let cool slightly so that it is not scorching and pour over the ganache. Don’t try to mix it at this stage, let the heat of the cream penetrate and then gently mix until incorporated.

If you don’t want to use the microwave to soften the ganache, place the ganache bowl over a sauacepan of just simmering water and allow the steam to melt it. The bowl must not touch the water at all as this will burn the chocolate. Once it has softened, remove the bowl from the pan carefully ensuring no steam or water droplets enter the ganache as this will cause it to seize up.

The amount to cream to add depends on what ratios you have already used. If you’ve used 4:1 ratio for the dark add another part of cream. Increase the cream accordingly for the white chocolate. Gently mix the cream into already softened ganache. Mixing vigorously will make ganache separate and become grainy.
Ganache always begins to solidify as it is worked. When you need to, gently bring it back to working consistency by warming it as above but on 20 second intervals, keeping a check all the time that it doesn’t overmelt and separate or burn.

Thankyou, did manage ok.