How to Thicken the Flowing Ganna Shear

Ganache is one of the mainstays of pastry chefs'kitchens. It's a mixture of butter and good chocolate that can be made into thick, soft candy or thin, flowing, depending on how it's used. Rough Ganatche is used to make truffles and other candies, medium Ganatche is used between layers of cake, and thin Ganatche is used to make cakes, pastries and feet cakes.

Ganatche's basics

Ganatche is made by beating butter heavily with heat and pouring it on chocolate chopped or scraped. Chocolate melts when stirred to form a silky consistency. Chocolate should be couverture, a French term for chocolate containing all natural ingredients and high cocoa content. The basic mixture is equal amounts of butter and chocolate. It can be thicker by adding more chocolate or thinner by using less chocolate. If poured out while hot, it will keep luster. If it is cooled, it will thicken to a dispersible consistency. < p > < H3 > cooling < / H3 > < p > sometimes Ganache is used as a warm glaze. If it's used as a filling between cake layers or truffles, it looks too liquid when it gets hot. However, when it cools, it begins to thicken itself. At room temperature, it should be soft and spreadable, especially when it is cooled and stirred gently. To make Ganache hard enough to truffle the center, refrigerate in a shallow container for at least an hour. If Ganache does not become thicker during cooling, further attention may be needed.

When beating cakes and pastries, sometimes Ganache will not achieve the desired texture unless it is beaten when it is cooled. Wait until Ganache reaches room temperature and begins to thicken, then stir for a few minutes until its volume increases by about a third and develops into light brown. Like butter, when air is stirred in, Ganache becomes thicker, and when it spreads between layers of cake, it retains its shape.

More or different chocolates sometimes, Ganache is too thin. There are several reasons for this, including inaccurate measurements and differences between brands. Callebaut chocolate, for example, is thick when melted, but Lindt is thin and drips more easily. The simplest solution is to use a mild heat source, such as a heating pad or a double-deck boiler, to keep Ganache warm and add more chocolate to the bowl. Add proper amount of stirring to melt, and record the amount you add for future reference. Or, next time try another brand and see how it compares to the current brand in terms of taste and texture.