KOMPAS.com – Ganache is the main key to creating soft and tempting chocolate truffles.
However, it is not uncommon for ganache to be too soft or hard, making it difficult to shape as expected.
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One of the main causes of less than perfect ganache is the wrong ratio of ingredients. The combination of chocolate and cream must be balanced so that the ganache texture is ideal for forming truffles.
Find out more about the causes of unbalanced ganache, reported on the Simply Recipes page.
1. The Right Comparison of Chocolate and Cream
The proportions of chocolate and cream greatly influence the results of the ganache. As a general guide, use 60% of the total weight of chocolate cream to get a creamy, easy-to-mold ganache texture.
If there is too much cream, the ganache will be too soft and difficult to set. On the other hand, too little cream can make the ganache hard and crack when shaped.
2. Effect of Temperature in the Manufacturing Process
Temperature is an important factor in ensuring the consistency of ganache. The cream should be heated until almost boiling, but not too hot so as not to damage the chocolate.
After mixing, the ganache needs to be cooled to room temperature before chilling in the refrigerator. Cooling too quickly can make the ganache too hard and difficult to work with.
3. How to Deal with Problematic Ganache
If the ganache is too soft, add the melted chocolate a little at a time until the texture hardens.
On the other hand, if the ganache is too hard, reheat it gently while adding a little warm cream. This process will help improve the texture of the ganache without changing the taste.
4. Proper Storage for Maximum Results
Once shaped, the ganache should be stored in the refrigerator so that its texture remains stable. For long-term storage, ganache can be frozen for up to several months.
Don’t forget to take the ganache out of the refrigerator about 15 minutes before serving so that it returns to a soft texture.
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