Welcome to the Cake Decorators Q&A

Mixing up ganache I’ve been advised to add the following:
Corn syrup – to help bond together cream and chocolate
Cocoa butter – to temper chocolate
Honey (invert sugar) – to prevent crystallisation
Butter – to give creaminess.
All of the above adds to the taste and behaviour on the palette?
I have always used the MIWL chart ie chocolate/cream ratios to cover my cakes.
Should I add the above? I’m just looking for guidance please.
ThankQ.

Thank you so much MIWL – I will stick to what I already do. Your charts are so useful and I always refer to them.

Hi AnnieLaurie

As you know, ganache is a simple emulsion of two ingredients, that is cream and chocolate. It depends on the application it is being used for whether additonal ingredients are added. For the simple application of covering cakes, cream and chocolate is just fine as both cake and ganache will soon be consumed. However, if you are chocolatiering and want the products to have a shelf life of a few weeks, certain other ingredients will extend and enhance the quality of the end product. To understand a little more please take a peek here:

The Shelf Life of Ganache – By madeitwithlove

Most of the ingredients which you have listed are to extend the shelf life of the ganache and would be more suitable for chocolate or truffle making. 🙂

Thank you AnnieLaurie for your support. The charts are based on what is used as a basic ganache and the ratios have been tried and tested by me in my own kitchen. Obviously, occasionally ratios do have to be altered according to climatic conditions and on application. If you ever need more information please do post again and I hope I will be able to help. xx 🙂