Select Page

What are the different types of ganache?

Ganaches cadrées 1

What are the different types of chocolate ganache?

The different types of chocolate ganache in chocolate making

I will now explore the different types of chocolate ganache. Here

As Peter P. Greweling likes to say, “Ganache is the ultimate interior of artisanal confectionery:… it can be flavored in many different ways. ”

I totally agree with him. I would even add that ganache can have many textures.

I will list and briefly explain the different types of ganache used in the chocolate industry. Please note that this list is not exhaustive:

– Chocolate ganache by type of chocolate (or cocoa): dark chocolate, milk chocolate, white chocolate, cocoa paste, cocoa powder. Can we include Dulcey (from Valrhona) and Ruby (from Callebaut) chocolates? That’s a good question. Yes, if you consider them as chocolate. Of course, you can combine several chocolates at the same time.

– Industrial ganaches made with butter (or fat) and cocoa: This is a mixture of melted chocolate or/and cocoa, butter (anhydrous or not) and sugar (powdered sugar, fondant, glucose, invert sugar…). This product is very fatty and very sweet.

Note that there is almost no water in them, or even none at all: can we call them chocolate ganache? I would say no, but that’s just me.

These products have a very long shelf life because there is no more water. Water is replaced by bad quality fat and sugar generally. This technique is mostly used at an industrial scale.

– Chocolate ganache by type of chocolate (or cocoa):

 

dark chocolate, milk chocolate, white chocolate, cocoa paste, cocoa powder. Can we include Dulcey (from Valrhona) and Ruby (from Callebaut) chocolates? That’s a good question. Yes, if you consider them as chocolate. Of course, you can combine several chocolates at the same time.

 

 

– Industrial ganaches made with butter (or fat) and cocoa:

 

This is a mixture of melted chocolate or/and cocoa, butter (anhydrous or not) and sugar (powdered sugar, fondant, glucose, invert sugar…). This product is very fatty and very sweet.

Note that there is almost no water in them, or even none at all: can we call them chocolate ganache? I would say no, but that’s just me.

These products have a very long shelf life because there is no more water. Water is replaced by bad quality fat and sugar generally. This technique is mostly used at an industrial scale.

Careful, here I put a damper. Yes, indeed in these ones there isn’t any water inside : can we call them “Ganache” ? I do not think so, … this is just me and my commitment, 😊.

 

 

 

– Ganaches with infusions or macerations:

 

Made from an infusion of aromatic plants, fruits, dried fruits, roasted fruits, or/and spices. This infusion/maceration is then added to a liquid that will be mixed with the chocolate. All the liquid can be used for the infusion/ and poured directly into the chocolate.

 

 

– Ganaches with powdered herbs or dried fruit:

 

The powder is added directly to the liquid. This liquid is then mixed with the chocolate.

 

 

 

– Ganaches with fruits and/or vegetables:

 

Generally, the liquid is (partially or totally) replaced by juice, purée, pulp,  fruit, vegetable, compote, or concentrate… The latter is then incorporated into the chocolate.

 

 

 

– Egg (or protein) ganaches:

 

Eggs are curdled and pasteurized in the liquid part or separately. They are then incorporated into the chocolate ganache. Other types of proteins can be used.

 

 

 

– Aerated ganaches:

 

These ganaches are expanded or mixed with neutral gas. They may also be mixed with an aerated preparation to make them lighter and achieve a different texture and fondant.

 

 

 

– Slabbed ganaches:

 

These types of ganaches are poured into a frame (made of metal, plastic or silicon). The ganache thus takes the shape of the frame.

It crystallizes (hardens) and is then cut into the desired shape.

These types of ganache are my speciality. Of course, they can be combined with fruit ganaches, airy ganaches, infusions, etc. I love working with them. Like an alchemist or a… OK I’ll stop, I’m getting carried away…

 

 

 

– Molded ganaches:

 

These ganaches are the ones that fill molds. A layer of chocolate is added to the mold beforehand. Once they harden (crystallize), they are capped with a layer of chocolate.

 

 

 

– Dressed or piped ganaches:

 

These ganaches are dressed to form chocolate ganache candies. The most famous is the “Gold” puck. This dark chocolate ganache is rich in butter and is shaped into a ball and then flattened to form a palet.

 

 

 

– Liquid and semi-liquid ganaches:

 

As their names suggest, these ganaches are very soft, even liquid. They are used to fill chocolate shells and molded candies. They are often used in “one-shot” dosing machines.

 

 

– Ganaches with alcohol:

 

These ganaches contain a varying amount of alcohol. The alcohol used is often brandy, liqueur or cream. However, there are many different possibilities here too: beer, wine, etc. can also be part of the celebration.

 

 

– Sugar-free ganaches (using Polyols):

 

These ganaches are made without carbohydrates (sucrose, glucose, dextrose, …). Sugar is replaced by a sweetener called polyol. It is classified as a sugar and alcohol product. They do not contain any alcohol. They have no energy value as such.

 

 

– Ganache with variable shelf life:

 

Depending on the desired shelf life of the chocolate ganache, different ingredients and proportions will be used in its preparation. There are three types of shelf life: short (less than 2 months), medium (between 2 and 6 months), and long (more than 6 months).

And finally, several types of ganache can be checked off at the same time.

Let me explain: you can have a ganache infused with mint, framed and aerated, with alcohol, milk chocolate. As you can imagine, there are countless possibilities.

 

We can easily play around with:

The ingredients (as you can imagine)

The tools (an important part of the process, we have already talked about some of them like the molds, the frames…)

The environment (humidity, temperature, ventilation…)

The desired final result. What are we looking for? What kind of ganache or product do we want?

As you can imagine, there are countless possibilities.

I will let you explore them

😉…

What is a chocolate ganache? (from a chocolate maker’s perspective…)

Ganache mixée Stephan 1

What is a chocolate ganache? (from a chocolate maker’s perspective…)

My introduction to chocolate ganache

Mmm… chocolate ganache! It’s a delight that will melt in your mouth; it’s also very technical to produce… We hear about it everywhere, there are tons of videos and blogs about it. There are thousands of recipes too.

Most of them beat around the bush, without looking at the big picture. They talk about making ganache just  for the sake of it, without any real direction…

We hear about it in cooking, pastry making, chocolate confectionery, etc.. There are many different types of ganaches. They can be consumed immediately, piped, cut, glazed and so on. It can sometimes be confusing to know what kitchen tools to use to make chocolate ganache.

When I started out, ganache was something very foreign to me. Nobody ever explained to me what a ganache was.

The reason being that most people had never heard about it…

Not much is written about it. There are a few books that delve into the subject like “Ganache” by J-P Richard, or “Petits Chocolats Grande Expérience” by J-P Wybauw. However, they only talk about some aspects of chocolate ganache.

 

Over the years, I realized that there were all kinds of chocolate ganache, and for all tastes. I discovered them through desserts, entremets, then sweets.

Personally, my career took me first to the kitchen, then to the pastry shop and finally to the chocolate/confectionery shop.

Ganache is approached very differently in all these places.

In the kitchen, we focus on the taste (because the dish must be eaten within 15 minutes), there are few time constraints, instead there is a requirement for freshness…

In pastry, ganache is seen from a technical perspective. There is a conservation time constraint of 1 day to 2 weeks, depending on the type of product manufactured…In the chocolate industry, ganache is mostly considered from a preservation and technical point of view. Ganache is innovated through technique and technology.

 

I see you coming, I didn’t say that pastry and chocolate making don’t focus on taste…far from it actually. I am only saying that learning to cook requires more emphasis on taste than pastry or chocolate making. I will elaborate further in a future post.

 

OK, I’m getting a bit ahead of myself…

Well, I studied the question (and I still am), I met dozens of professional pastry chefs and chocolate makers. Throughout my career, I was able to observe, try, make, experiment, test, taste, analyze… to finally synthesize the subtleties of chocolate ganache (for chocolatier) in my mind.

 

As a chocolate maker, I consider ganache as an extraordinary way to express myself.

It’s very enjoyable to work with once the technical and technological barriers are overcome.

Let’s see how we can understand ganache better. We will discuss its definition(s), types, but also its different compositions in the next articles.

 

The different types of chocolate ganache by use

 

 

Chocolate ganache is used in many different recipes. Sometimes, we don’t even realize that it is used. These types of ganache are used in the following culinary settings: in desserts, pastry shops, ice cream shops, kitchens, pastry shops, cookie shops, chocolate shops…

 

Here is my non-exhaustive, but relatively complete list:

-Chocolate sauce:

used to accompany desserts, such as the Belle-Hélène pear. This chocolate ganache contains a lot of water.

It is usually heated to turn it into a liquid. The most famous sauce is the one used in Profiteroles.

 

 

-Chocolate glaze and preglaze:

made of cream, chocolate, different sugars, with or without gelling agents (gelatine and/or pectin), with or without other fats.

Chocolate icing is used to cover (to protect the product (primary role), and to decorate) entremets, cupcakes, cakes, etc.

 

-Ganache-based chocolate mousse:

Chocolate ganache to which whipped cream, meringue, or any other aerated preparation is added.

 

 

-Whipped ganache (for desserts, entremets and cakes) :

this ganache contains a lot of water and/or cream and is whipped up after it has cooled down completely.

 

 

-Cookie on a chocolate ganache base:

ganache to which a sabayon, a meringue or a starchy ingredient is added. Finally, it is baked.

 

 

-Ganache for filling :

used to fill or garnish cakes, entremets or cookies.

 

 

-Creamy chocolate:

a mixture of water and/or dairy products, and/or custard, with chocolate. This kind of recipe is usually used for entremets and small cakes.

 

-Chocolate ganache for chocolate sweets and confectionery:

 A closely bonded mixture of cream and chocolate, with a low water content. The description is simplified here.

 

 

I will write another post to detail the exact definition of this delicacy of the gods.

I will focus my attention and work on this type of ganache in this Blog:

 

 

“The chocolate ganache of chocolatier”.