Butter Ganache Session 4 2007

Cream Ganache

• Used as a glaze or center in confectionery.

• Type: Fat-in-water emulsion.

• Chocolate to liquifiers ratio is the same

 Butter Ganache

• Must be tempered, even when used as a glaze.

• Type: Water-in-fat emulsion.

• More flexible than cream ganache due to lower moisture content.

Butter Ganache Qualities

• Ratio for butter ganache: Similar to cream ganache but with higher flexibility.

• Example ratio: 2 parts chocolate to 1 part butter (and liquid combined).

Ingredients for Butter Ganache

Butter, Sweeteners, Liquid Flavorings, Chocolate

Butter

• Must use sweet cream unsalted butter.

• Temperature recommendations: Warm for slabbing (~30°C) and cooler for piping (~20°C).

Sweeteners

• Recommended: Glucose syrup, honey, molasses.

• Avoid: Confectioner's sugar due to added cornstarch.

• Non-granular sweeteners preferred because granular ones do not dissolve well in lower moisture ganache.

Liquid Flavorings

• Commonly used: Spirits, liqueurs, reduced fruit purees.

Chocolate

• Must be tempered to achieve a firm, uniform texture that remains stable during storage.

1. Combine butter and sweetener:

• or slabbing, avoid aeration for clean cutting.

• For piping, aerate well for a light mouthfeel.

1. Add tempered chocolate:

• Hand mix; inadequate dispersion may lead to lumps.

• Stir while adding to ensure uniform mixture.

1. Add liquid flavoring:

• Aprox the liquid is at room temperature (~20°C).

• Stir continuously while adding to maintain emulsion.

Piping or Slabbing

• If too soft for piping, table it for more stiffness.

• Typically, no tabling is needed for butter ganache as it is already tempered from chocolate.

Final Finishing Steps

• Enrobe butter ganache in chocolate to prevent moisture migration and atmospheric exposure.

• Allow the ganache to crystallize, which should happen quickly (within approx. 20 minutes).

Creating Chocolate Discs

• When using a stencil, lift it before the chocolate fully hardens.

• For cutting, remove material between discs while maintaining attachment to parchment for easier piping.

• Pipe onto pre-cut discs for pre-coating.