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Ganach too soft
Hi, I ganached sponge cakes with milk choc ganache, it went on fine and I covered with fondant once it had been in fridge to harden .. However when cutting the cake, I found ganache to be soft, a bit like choc away to melt in your hands – I’ve either got wrong consistency & it didn’t harden like plain choc, or I put on too much? I used quality choc buttons that I bought from a local chocolatier .. Thank you
Hi, I ganached sponge cakes with milk choc ganache, it went on fine and I covered with fondant once it had been in fridge to harden .. However when cutting the cake, I found ganache to be soft, a bit like choc away to melt in your hands – I’ve either got wrong consistency & it didn’t harden like plain choc, or I put on too much? I used quality choc buttons that I bought from a local chocolatier .. Thank you
Hi twinnietwo
Not all brands of chocolate behave in the same way. If you’ve used couverture it should give instructions how much to use for any particular application. Generally it is advisable to use either 3 parts chocolate to one part cream or 2.5 parts chocolate to one part cream for milk chocolate. As it does not contain a lot of cocoa solids it will not harden in the same way as dark chocolate. Try and aim for a milk chocolate with approximate 40% cocoa solids. My preference is to use 3:1 ratio the same as for white, saves a lot of hassle with the setting. Please take a look at the ganache quantity charts in my blog here:
Hope this information will help when you next make more ganache.
