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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

😉…