Working With Ganache
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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