Ganache, revisited

I just read some of the ideas for making a good ganache, and my question is, how on earth do you get it to have that beautiful finished sheen? Although I use high quality chocolate, mine always seems so thin, and it doesn't seem to set in a thick layer like I see at professional bakeries. I've tried letting it cool longer....any suggestions?
Kelley

[momoreg]

In my experience, the 2 most important factors in making a viscous ganache is the amount of chocolate to cream, and the ratio of fat to solids in the chocolate itself. Don't overheat the chocolate either. It will dull the finish.

[m brown]

For ganache, with bitter sweet chocolate, I use a ratio of 2:1 chocolate to cream. This makes a strong filling and wonderfully useful substance, add another part cream whipped to cooled ganach and you have mousse, add some corn syrup and brandy and you have a wonderfully shiny coating for pastries.
Ganach is great to have on hand at all times.
YUM>


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bake first, ask questions later

[Nick.Shu]

another thing i like to do with ganache, is to add butter to enrich the sauce - this also seems to enhance the shine as well.

a point to remember, if you are using the ganache to coat a cake, dont put it into a fridge because the condensation will cause it to lose its shine.

[Bayou]

What have you all found to be the best brand of chocolate to use in making ganache for frosting a cake?