See the proper steps for creating a ganache with great flavor, texture, and shelf-life.
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Comments
Submitted by Anne Duncan 2 on Sat, 06/21/2025 - 18:04
Thanks Russ for your step by step methods. Very helpful. Is there a tutorial on how to add flavourings like fruit purees to ganache and how to adjust the ratios. Thank you
Submitted by Anwar Badsha on Tue, 07/30/2024 - 21:32
Can we make chocolate bars with ganache?
Submitted by Miranda K - Ch… on Fri, 08/02/2024 - 20:10
In reply to Can we make chocolate bars… by Anwar Badsha
Hi, Anwar. Your ganache will require a shell of tempered chocolate. You can either enrobe ganache shapes (this method is not generally preferred) or cast tablet molds and then fill them with the ganache. Depending on the route you choose, your ganache recipe will be different.
We have videos that address all of these topics.
For an enrobed ganache bar, I'd recommend taking a look at our video collection: https://www.chocolate-academy.com/en-US/guide-enrobed-bonbons-framed-fi…
For more information about ganache, this article is a good place to start: https://www.chocolate-academy.com/en-US/fundamentals-ganache-video-coll…
You can explore recipes by searching for "bar" or "tablet" in the search bar found in the upper right hand corner.
Submitted by Krisleanne Agapito on Fri, 12/29/2023 - 10:44
What is the cream boiling temperature? And what is the ratio if i want my ganache to have a long shelf life?
Submitted by Miranda K - Ch… on Mon, 06/23/2025 - 23:12
In reply to What is the cream boiling… by Krisleanne Agapito
Hi, Krisleanne.
You don't need to watch for a temperature - just bring the cream to a boil and use it immediately.
As for extending the shelf life, you will need more ingredients than just cream and chocolate. We have an article series on the topic of shelf life that I think you'll find really interesting! You can find it here: https://www.chocolate-academy.com/en-US/shelf-life-library-collection