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EXPERT TIPS
Working With Ganache

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Achieve a flawless chocolate ganache every time

Whether you're adorning it with fondant, buttercream, or leaving it au natural, rest assured

it will not only look stunning but also taste divine

1. Best Flavours

Use high quality chocolate and cream for the best tasting ganache.

2. Stir gently and slowly 

This will help avoid incorporating air bubbles into your ganache.

3. Use a rubber spatula 

To ensure even melting, scrape the sides and bottom of the bowl with a rubber spatula.

4. Room temperature 

Let the ganache cool and thicken at room temperature before using it as a filling or frosting.

5. Too thin? 

If the ganache is too think, let it cool in the fridge for a few minutes before using it to prevent it from dripping off your cake or dessert.

6. Shiny finish

To achieve that beautiful shiny finish, stir the ganache vigorously until it's smooth and glossy.

7. Leftover ganache 

Store any leftover ganache in an airtight container in the refrigerator for up to a week.

8. Reheating ganache

Microwave it in 15 second intervals, stirring between each interval, until it's smooth and pourable.

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Want to learn more about our designs and how to create them yourself?

Just visit our Shop to download our online tutorials or check out our YouTube channel for some amazing "how to" videos today!

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