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Chocolate ganache question

post #1 of 8
Thread Starter 

Some recipes for ganache contain only chocolate and cream while others have butter in addition. Can anyone tell me what the addition of butter does to ganache? Thanks.

post #2 of 8


Additional butter in a ganache  makes it more shiny and a richer mouthfeel ( if there is such a word ) besides adding  more calories .

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #3 of 8
Thread Starter 

Thanks. I had been wondering if it made it any less firm.

post #4 of 8

It will make a little more firm as it cools down.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #5 of 8

I've never put butter in my ganache but I will next time, I'm shocked I didn't think of it myself before.

 

A constant addition to my ganache is booze.  Grand marnier, creme de cassis, baileys, whatever, throw it in there!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 8

I'm not a fan because it eclipses a bit the taste of the chocolate, it doesn't taste bad but it reminds me any random cake but a ganache. For some people it is "yummier" because it is an addition of fat, and fat always makes food in general tastier, that's why I think is more interesting to work with fatter cream than adding the butter. 

post #7 of 8

Exactly mattm, I never use butter. I always use a higher percentage quality cream!

post #8 of 8
Quote:
Originally Posted by Koukouvagia View Post

 

A constant addition to my ganache is booze.  Grand marnier, creme de cassis, baileys, whatever, throw it in there!

 

Me too!

Booze and chocolate go together like peas and carrots (or Forrest and Jennie ;-)

 

mimi

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