Types of Ganache: Which One Is Best for Each Dessert?

Chocolate ganache is one of the most cherished preparations in the world of confectionery and pastry. Its combination of chocolate and cream creates a silky texture and intense flavor that elevates any dessert. Depending on the ratio of its ingredients and the type of chocolate used for the ganache, there are different types of ganache, each ideal for specific uses. At Bombonería Pons, we have spent over six decades perfecting this technique to offer exquisite creations.

What is chocolate ganache and how is it made?

Ganache is a mixture of chocolate and cream used to fill chocolates, cover cakes, or add texture to various sweet creations. It is made by heating the cream and pouring it over chopped chocolate, stirring until it fully melts.

• For a more liquid ganache, use a higher proportion of cream.
• For a firmer consistency, use more chocolate.
• You can enrich it with butter, liqueur, or flavorings to enhance its taste.

In our chocolate collection, we use different types of ganache to achieve irresistible textures and combinations.

Different types of ganache by consistency

Fluid ganache

This type of ganache is light and fluid, mainly used for glazes or sauces that require a shiny, silky finish. A good example is its use on cakes and profiteroles.

Semi-solid ganache

With a denser consistency, it's ideal for filling chocolates and cakes. At Bombonería Pons, we use it in our artisan chocolates, providing a creamy texture that melts in your mouth.

Thick or firm ganache

By increasing the amount of chocolate, you get a more compact ganache, ideal for truffles and decorations. Its texture allows it to be molded and used in recipes that require shape and structure.

Types of ganache by chocolate used

Dark chocolate ganache

Dark chocolate enhances the flavor of the ganache, providing a perfect balance between sweetness and bitterness. It's the preferred choice for sophisticated cakes or bold chocolates.

Milk chocolate ganache

Smoother and sweeter, this type of ganache chocolate is used in desserts seeking a more delicate flavor. It’s ideal for filled chocolates and silky coatings.

White chocolate ganache

White chocolate, which lacks pure cocoa, offers a creamier and sweeter taste. Perfect for pairing with fruity or nutty ingredients, creating delicious contrasts.

Exotic ganache variations

Infused ganache

Ingredients like vanilla, coffee, or spices can be added during preparation to create flavored ganache. A touch of cardamom or cinnamon can completely transform a chocolate.

Liqueur ganache

Used in sophisticated chocolates and cakes, this type of ganache incorporates liqueurs such as rum, cognac, or Grand Marnier, enriching the flavor with intense notes.

How to choose the right chocolate for your ganache

• Use dark chocolate with at least 60% cocoa for an intense flavor.
• Choose quality milk chocolate for smooth, creamy balance.
• Opt for white chocolate with high cocoa butter content for extra richness.

To explore new combinations, we recommend discovering our nut creams, perfect for mixing with ganache and creating surprising textures.

At Bombonería Pons, we work with the highest quality ingredients, honoring artisanal tradition to offer the best types of ganache in our creations. Whatever your preference, ganache is the soul of many sweets and chocolates, turning them into truly irresistible delights.