I have a recipe that instructs me to use a heavy ganache, I thought ganache was a singular thing, please help. – Ganache is a fun word to say
|Sweet Pourable You|
I pulled 4 books from the Saucytorium and found 13 different kinds of ganache listed. Basic ganache, what I think of as just ‘ganache’, is equal weight of heavy cream poured over grated or chopped chocolate. (Instead of heating the cream, whip it, whip it into stiff peaks, using the same 1:1 ratio, then fold in melted chocolate to make a quick chocolate mouse.) Then there is a heavy ganache, this is one that is based on a 2:1 ratio - that is two parts chocolate to one part cream And here is where things get interesting: 2:1 is professional grade ganache, but every author tinkers with the basic formula to make his or her variation on 2:1 more shelf-stable, glossy, velvet-textured or somehow better.
A cook can substitute some butter for cream in order to create a shiny ganache. Egg yolks are a popular addition for gloss, richness and making things, “taste velvety” – Come on; they are pastry savants, not wordsmiths. One cookbook informs that ganache is wonderfully elegant, consisting of only 2 ingredients cream and couverture, then goes on, possibly unironically, to list 3 permeations, containing extra sugar, butter, egg yolks and/or corn syrup.
Corn syrup has a bad reputation as an unnatural, false sweetener that will make a person instantly obese by ingesting as little as 1 tablespoon. It is for soda pop, junior college students and bad parents, not well-informed Pollan-ators. As far as baking goes, corn syrup is actually pretty cool, especially for the avocational baker who doesn’t quite have the experience or tools to prevent sugar from crystallizing or the know-how to temper chocolate. Without getting uber-technical, when working with emulsions, and chocolate is for all practical purposes, is a big, albeit solid emulsion. As with all emulsions, having fat particles stay suspended in the greater mass is your goal. If you have ever seen two-toned or striated chocolate - the fat has separated from the other elements. Corn syrup, is an inverted sugar, a product that readily absorbs excess moisture, making fat separating and sugar crystallizing less likely as the chocolate heats then cools.
Try this for a good to go heavy to medium ganache:
1 saucepan, comically oversized considering the liquid involved
12 oz semisweet chocolate (better the chocolate, the better the ganache)
1 cup heavy cream
2 Tablespoons corn syrup
4 Tablespoons butter
Chop chocolate into small to fine pieces (Food Processor works good – chocolate chips are cool too). Heat cream up in a saucepan, bring to a boil, let reduce about 1 minute, whisk in corn syrup and let cool for about 15-30 seconds.
Pour mixture through feed tube on Food Processor, use 5, 1 second bursts. Add the butter and blast for 5-7 seconds. Return to saucepan.
Or for the DIY crowd: Add chocolate to pan, whisk until chocolate and cream have melted together. Add butter Tablespoon at a time and continue whisking until butter is incorporated.
You have ganache.