Our NYC Holiday Market is open—this weekend only! Come see us »
🔕 🔔
Loading…

My Basket ()

All questions

ganache with 82% cocoa

I want to make a ganache with 6 oz 82% cocoa - any thoughts on how much cream I should add? This is for a millionaire style bar so needs to be spreadable.

Abbie is a trusted source on General Cooking.

asked almost 3 years ago
5 answers 2332 views
120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added almost 3 years ago

I normally use equal parts chocolate to cream when it comes to making a basic ganache. However, I'm wondering if the very high cacao percentage in the chocolate you want to use won't make the ganache curdle? I'm hoping one of the hardcore bakers will chime in. I make ganache all the time, but I use 72% chocolate. Maybe you should try messaging boulangere.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 3 years ago

Yeah that's my concern but I don't want to go to the store - I do have one 62% bar - maybe I use one of each? And mix with an immersion blender?

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added almost 3 years ago

82% chocolate will make a bitter ganache. If you enjoy eating that chocolate out of hand, go ahead but otherwise use a lower cacao content. Rule of thumb is equal amts. of chocolate to cream.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 3 years ago

RLB likes to make ganache with slightly more cream to chocolate for spreading onto cakes. She uses 13.5 oz cream to 12 oz chocolate. If the rest of the bar is sweet or even too sweet, the more bitter chocolate should work.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 3 years ago

Thanks HLA! Yes the bars are very sweet (caramel!) so I think bitter chocolate is a good choice. With more cream. Got it.