Hazelnut Ganache

Sorry to ask because I know you need help yourself lol but how do you make your ganache under fondant and what type of chocolate do you use? Thanks :-)

This is the best website I found that pretty much summed it all up for me http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

And this website did a great job of explaining it also http://sugarsweetcakesandtreats.com/2010/05/covering-a-cake-in-ganache.html

I use regular semi-sweet Hershey’s chocolate chips to make my ganache plus heavy whipping cream. And I use the 2:1 ratio (i.e, 12 ounces chocolate to 6 ounces heavy cream)

If you want to make white chocolate ganache you would have to do the 3:1 ratio (i.e, 12 ounces chocolate to 4 ounces heavy cream)

Hope this helps!

Thankyou so much!! Very helpful :-)

Yes, that is very helpful
To make my ganache a smooth hazelnut flavour I would finely ground down fresh hazelnuts and add them to my ganache.
I made choc orange ganache a few weeks ago, it was delicious – 12 ounces dark choc
6 ounces heavy cream
Add the zest of an orange to your cream when you heat it, then pour over the choc as normal.
Because you cook the orange zest in the cream, the oils come out and give a great flavour! :)

Thank you, I wil try that :-)

I would stir in some nutella, to taste after your ganache has set up (when it’s a nice peanut butter consistency). Since you make & use ganache often just seperate what you want for filling and add to that, it won’t harden up quite as much (unless you use less cream obviously) but that’s the consistency I like for filling.

Yes, nutella yummmmmmmm!

I wish I would of saw this post before I did my experiment last night lol

I heated the cream and poured it over a mixture of chocolate chips and nutella…but it looked weird :-/

It looked a little oily, almost like it wants to separate. I went ahead and covered it with plastic wrap and let it sit out so when I go home today I will see what happened lol..I dont know if the hot cream affected it or not :-/

Luckily I made a separate batch of regular ganache, so if all else fails, I’ll just add some nutella to that and see what happens.

Dont think the nutella would be very good heated by the cream, but it may be ok when you get home :)

Hey everyone, well when I went home, it looked like the oils in the nutella separated out, but I just mixed it all up and it was fine. So since that was a trial run, next time I will make the ganache as normal and then add the nutella to it after it sets up…It tasted fantastic too!

Thanks for all the input and ideas :-)