Ganache is a decadent part of every dessert that you come across on this planet. And, if you thought that making ganache was all about reheating some chocolate chips, then guess again!
There’s actually quite a bit of science behind it – especially when it comes to the proportion between your chips and how hot they’re being heated at any given time.
There’s a lot more to it than just heating up the old-fashioned way!
There are proportions AND temperatures involved in order to get your perfect batch. You can make large batches ahead of time and freeze them for future use as well; but knowing how best to heat things back up will ensure everything turns out tasting delicious!
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Methods to Reheat Ganache
Since ganache is an emulsion of chocolate and cream, maintaining the right temperature for reheating is crucial. You want to reheat in a way that the cream doesn’t separate AND the chocolate doesn’t burn from the bottom. It is crucial that you constantly mix the ganache mixture till it’s lump-free and has a smoother texture.
Since chances are that you have frozen your ganache, there are three primary methods that you can follow to reheat the ganache for a smoother texture.
#1 Thaw the Ganache
If you have your ganache resting in the freezer, thawing it gives it a fudge-like consistency that is ideal for frosting cakes, fillings, or any kinds of toppings for your cupcakes. The process is pretty simple:
The simple whipped texture of the ganache is perfect for filling or as frosting. However, if you are planning on using the ganache as a glaze, take the thawed ganache out of the fridge and then reheat it in the microwave or use the double boiler for a smoother and runny texture.
#2 Using a Double Boiler
Much like any other chocolate recipe, using a double boiler is a foolproof method that you wouldn’t regret using for your leftover ganache too. This is a slow and steady process that prevents the chocolate from burning and gives you optimal control over the melting process. Here’s what you can do:
#3 Using a Microwave
If you are in a hurry and want a quicker way to reheat your ganache, microwaving it is an excellent option. However, you need to be extremely cautious about the microwaving process if you don’t want the cream and the chocolate to separate!
What are the Different Types of Ganache?
Ganache is available in three primary types – dark chocolate ganache, milk chocolate ganache, and white chocolate ganache. While the dark chocolate ganache is the most commonly found option, the other two are predominantly used as well.
However, since these are three different types of chocolates, their temperature and reheating processes are a little different. Let’s clear that up so there’s no room for mistakes.
Dark Chocolate – This is the easiest to reheat and is the standard option of ganache that everyone talks about. Since this has the maximum proportion of cocoa and chocolate in it, the reheating process is what I have mentioned above.
White Chocolate – If you have white chocolate ganache leftover, make sure that you add some extra cream to the mixture while reheating it. This prevents the excess oil in the ganache from separating.
Milk Chocolate – Contrary to white chocolate, you need to add very little milk or cream to milk chocolate when you are making a ganache out of it. During reheating, add a few chunks of dark chocolate to further improve the texture.
How to Freeze Leftover Ganache?
It doesn’t matter whether you are a professional baker or you just like whipping up desserts at home, there are chances that you will be left with LOTS of ganache when you are making it in batches. Given how tiresome the process is, the last thing you want to do is throw away any kinds of leftovers that you have.
Freezing the ganache is the best way to preserve it and here’s how you can do it:
- Let your ganache cool down to room temperature before you consider freezing it.
- Once it has come down to room temperature, transfer it into an air-tight container and freeze it for up to 9 months.
Frequently Asked Questions
How can one loosen the texture of ganache?
If you have made a batch of ganache that is too thick, adding a splash of heavy cream to the ganache loosens its texture and gives it a smooth finish.
How can you thicken the ganache?
Much like how you can have an extremely thick batch of ganache, you might also have a very liquidy ganache as well. In such cases, you can either add some more chocolate chips or you can wait till the ganache cools down for the texture to become thicker.
Is it possible to fix split ganache?
One of the most common issues with ganache is when the cream splits. A split ganache will have a grainy texture that is extremely hard to salvage. It is extremely easy for you to overcook the chocolate and the cream in the ganache, which contributes to the split texture. To avoid this from happening, take your time with the reheating process.
Ganache is very easy to make, store, freeze and reuse. The key to success here is knowing how to reheat it properly so that the ganache doesn’t break down or separate into oil and chocolate when heated. The methods mentioned above personally worked for me when I had a lot of leftover ganache at home. So make sure you always stick with what works best for your situation!