Chocolate ganache recipe

At Bombonería Pons, we have been paying homage to the art of chocolate and authentic flavours for over six decades . Today, with all our experience and care, we share with you a chocolate ganache recipe that will transform your desserts into a masterpiece. From its traditional preparation to its versatile nature, this basic baking ingredient can be the key to giving a professional touch to your cakes, chocolates or fillings. If you are looking for a chocolate for your ganache, we invite you to visit our chocolate bars or our nut creams.

What is chocolate ganache and what is it used for?

Chocolate ganache is an exquisite mixture of cream and chocolate that, when emulsified, achieves a smooth, creamy and shiny texture. It is used in baking for multiple applications: as a filling, topping or base for truffles and chocolates. Its versatility makes it a must-have in both homemade recipes and in preparations. For example, you can use this chocolate cream as a filling for birthday cakes or to professionally decorate cupcakes.

Ganache Ingredients

— 250 g of liquid cream (with 35% fat content)

— 250 g dark chocolate (with a minimum of 52% cocoa)

— 40 g butter

— 1 pinch of flaky salt

Preparing the Chocolate Ganache

1. Heat the cream:

— In a saucepan, pour the 250 g of liquid cream and heat it until it reaches boiling point.

— When it is about to boil (but not boiling), remove it from the heat and carefully pour it into a bowl where you have previously placed the 250 g of dark chocolate .

2. Add the chocolate:

— Let the cream and chocolate mixture rest for 2 minutes .

— After resting, mix with a spatula or spoon until the chocolate is completely melted and integrated with the cream, forming a homogeneous mixture.

3. Add the butter and salt:

— Let the mixture rest again for 2 minutes .

— Add the 40 g of butter at room temperature and stir until completely incorporated.

— Finally, add a pinch of flaky salt . Be careful not to overdo it so as not to ruin the flavor.

4. Uses and conservation:

— When the ganache is still warm, you can use it directly to decorate cakes or pies, using a pastry bag.

— If you let it cool, it will become denser and can be used in other preparations.

— Store it in the refrigerator, covered with plastic wrap, to keep it fresh for several days.

How to customize your chocolate ganache

If you're looking for a sweeter, more aromatic result, add a teaspoon of nut butter such as hazelnuts or almonds to give your ganache a different texture. You can also infuse unique flavours by adding orange zest, cinnamon or even a few drops of liqueur, depending on the style you want to give your ganache.

Tips for a flawless finish

Achieving a perfect chocolate ganache requires paying attention to small details that make all the difference. Imagine preparing the filling for a birthday cake, and when you cut the first slice, you discover that the texture is smooth, shiny and with an incomparable flavor: that is the result we want for your ganache.

— Always use liquid cream with 35% fat content . This will ensure a perfect emulsion.

— Choose high-quality chocolate bars. At Bombonería Pons we select premium cocoa to obtain unbeatable results.

— Heat the cream over low heat, avoiding boiling, so as not to alter the flavor of the chocolate.

These tips will make your ganache look and taste like it came straight from an artisanal confectionery . Unleash your creativity and make it the star of your best recipes!

When to use ganache as a filling

Chocolate ganache is ideal for use as a chocolate cream for filling cakes, chocolates or cupcakes. Its creamy texture and intense taste make it the perfect ally for bakers and enthusiasts, both beginners and experts.

If you choose to create homemade pralines, be sure to chill the ganache enough to be able to handle it well. When used as a filling, it aims to provide a combination of deep flavor and silky texture that complements the structure of the dessert.

Frequently asked questions about ganache

Discover how to prepare a delicious chocolate ganache with the help of Bombonería Pons . Our artisanal experience since 1960 supports us to offer you the best recipes with premium chocolates.

How long does ganache keep in the fridge?

Ganache can be kept in the fridge for 3-5 days, as long as you store it in an airtight container. If you need it to last longer, you can also freeze it for up to three months. Remember to defrost it slowly in the fridge before using it to restore its creamy texture.

Can I use milk instead of cream?

Yes, although we don't recommend it if you're looking for a professional result. Cream offers a richer, creamier texture which is essential for a good ganache . However, if you decide to use milk, make sure it's full-fat and keep in mind that the ganache will be lighter and less stable.

What kind of chocolate is best for this recipe?

For a quality ganache, opt for dark chocolate with at least 60% cocoa, or even milk chocolate if you prefer a milder flavour. In our shop you can find the best artisanal bars to ensure that your creations have an exceptional flavour.