Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
How to store chocolate ganache

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Cake Decorations 101
View previous topic :: View next topic  
Author Message
BakerAnn
lurker


Joined: 22 Oct 2008
Posts: 20

PostPosted: Wed May 20, 2009 4:48 pm    Post subject: How to store chocolate ganache Reply with quote

I am thinking of making chocolate ganache in advance for my chocolate fudge cake. Any idea if I can store in fridge and double boil it when i need it?
Back to top
View user's profile Send private message
vegiemite
lurker


Joined: 18 Aug 2005
Posts: 97
Location: Perth, Western Australia

PostPosted: Wed May 20, 2009 8:16 pm    Post subject: Reply with quote

I have made mine in advance. If the ganache is made with fresh cream, I generally use it within a week.

When ready to use, bring it back to room temperature.... I pop mine in the microwave at 50% power, 1 min at a time.

Ange Very Happy
Back to top
View user's profile Send private message
sarinxr
lurker


Joined: 08 Aug 2008
Posts: 10
Location: Somewhere on the Balkan coast

PostPosted: Tue Jun 23, 2009 12:10 am    Post subject: Reply with quote

Chocolate Ganache is so versatile you don't even need to double boil it before use.

I've tried melting a small piece of butter and adding to my ganache. Then I whisk the mixture. Makes it lovely and soft.

I usually store my ganache in the freezer because I don't know when I'll use it! If you are using it the next day, you can store it at room temperature with no problem at all (saves you the trouble of reheating) as long as you wrap it well with cling film!

Good luck! =)
_________________
SheR.

www.sherxr.blogspot.com
Back to top
View user's profile Send private message Visit poster's website
TS04Dec
lurker


Joined: 22 Sep 2007
Posts: 6
Location: Sabah, Malaysia

PostPosted: Thu Dec 24, 2009 6:24 pm    Post subject: Reply with quote

Fresh cream is non dairy whipped cream or U.H.T whipping cream?
_________________
Don't live your life to please other people.
Back to top
View user's profile Send private message Send e-mail MSN Messenger
sarinxr
lurker


Joined: 08 Aug 2008
Posts: 10
Location: Somewhere on the Balkan coast

PostPosted: Sun Mar 07, 2010 11:52 pm    Post subject: Reply with quote

TS04Dec wrote:
Fresh cream is non dairy whipped cream or U.H.T whipping cream?


Non Dairy whipped cream means it's a vegetable-based cream. The flavour is quite bad!
UHT simply means it's been treated with heat so it makes it convenient for storage at room temperatures. But once it's opened, you have to chill it.

Fresh cream comes can be single, whipping or double cream. Easiest option is whipping cream found in most supermarket dairy section.

Good luck!
_________________
SheR.

www.sherxr.blogspot.com
Back to top
View user's profile Send private message Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Mar 08, 2010 9:01 am    Post subject: Reply with quote

Sher

Due to Singapore's weather, fresh cream we use here is often non dairy whipping cream. Due to the heat here..it melts super fast. It doesn't taste bad. In fact, all the cake shops in Singapore uses this non dairy whipping cream to make birthday cakes for sale.

I keep chocolate ganache in a plastic container with a tight lid, if cannot finish. But I try to use it quickly within a week or 2. Don't have too many space in the fridge. And also, I may tend to forget its still there!
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
lavinia
lurker


Joined: 05 Aug 2005
Posts: 38
Location: Australia, Melbourne

PostPosted: Mon Mar 08, 2010 2:55 pm    Post subject: Reply with quote

Hi Ladies

Recently in Melbourne temperatures have reached 40 degrees. Hot like crazy!! Guess what my daughter ordered from me for her 6th Birthday a Chocolate Mud Cake. So it was so hot. However i felt if i used a 2:1 method i would win. Yes i did. The Dark chocolate Ganache set in the open air before i iced it with White Chocolate Fondant. Hygiene wise it also is great as the sugar content in the chocolate acts as a preservative towards the double or whipping cream(note not from the cans). If you would like to ask more questions pls do hot hesitate. I will put some pics up soon. I did have left over which i then placed in a clear plastic box and labelled with the date and placed in the fridge. When making a cake again i could use this or even make it into truffles...mmmmm
_________________
Lavinia

A woman of all seasons
Back to top
View user's profile Send private message Send e-mail MSN Messenger
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Mar 08, 2010 3:23 pm    Post subject: Reply with quote

2 : 1 means more chocolate less cream?
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
lavinia
lurker


Joined: 05 Aug 2005
Posts: 38
Location: Australia, Melbourne

PostPosted: Tue Mar 09, 2010 6:34 am    Post subject: Reply with quote

Yes Gina sorry more chocolate less cream....yum
_________________
Lavinia

A woman of all seasons
Back to top
View user's profile Send private message Send e-mail MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Cake Decorations 101 All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group