Learn how to make a stable ganache recipe for chocolates using couverture chocolate, cream, and professional techniques. Achieve a creamy, long-lasting filling for your chocolates.
What is a stable ganache for chocolates?
Ganache is an emulsion of chocolate and cream that, in its professional form, must maintain its texture, flavor, and structure for several days. To achieve a stable filling in artisanal chocolates, it is essential to balance fats , sugars, and moisture . A well-formulated ganache is not only delicious, but also safe, easy to work with, and well-preserved for display or service.
Ingredients for a professional stable ganache
- High quality couverture chocolate , like ours chocolate bars or bulk cocoa pearls.
- 35% MG cream , which provides moisture and creaminess.
- Glucose or inverted sugar , to preserve texture and prevent crystallization.
- Emulsifier (soy lecithin), which improves structure and prolongs shelf life.
- Unsalted butter, which adds smoothness and stability.
- Optional liquor, which adds flavor and helps with preservation.
Recipe for stable ganache for chocolates (1kg of chocolate base)
Ingredients
- 1 kg of dark chocolate (60-70%)
- 700 g of 35% MG cream
- 100 g of glucose
- 100 g unsalted butter
- 10 g of soy lecithin
- 50 g of liqueur (optional)
Step-by-step preparation
- Heat the cream with the glucose to 85°C.
- Pour the mixture over the chopped chocolate or chocolate pearls. Let stand for 1 minute.
- Emulsify with a spatula or blender without incorporating air until you obtain a glossy mixture.
- Add the lecithin and emulsify again.
- Add the butter when the mixture is at 35-40°C.
- If you use liquor, add it at the end.
- Allow to crystallize for 12 hours at 16-18°C before using in a pastry bag.
Tips to ensure the stability of your ganache
- Controls humidity, avoiding watery ingredients.
- Adjust proportions: more cream or liquor = shorter shelf life.
- Emulsifies well to achieve a homogeneous texture.
- Store between 16-18°C and 60% RH.
- Use airtight containers or tightly sealed sleeves.
Ganache variants for chocolate filling
- Coffee ganache: replace 50g of cream with espresso.
- Fruit ganache: replace 30% of the cream with pasteurized puree.
- Spiced ganache: infuse with cinnamon, cardamom or ginger.
- Nut ganache: add hazelnut or pistachio paste.
These versions are ideal for collections of assorted chocolates or even for artisanal truffles.
Common mistakes when preparing ganache
- Overheating chocolate above 45°C.
- Incorporate air during emulsification.
- Use low-fat cream.
- Do not allow to crystallize before filling molds.
Preserving chocolates with ganache
Chocolates should be kept between 14-18°C and with controlled humidity. With a balanced recipe, you can guarantee a shelf life of 2 to 4 weeks . Avoid sudden temperature changes and protect them from light and strong odors.
Why work with professional ingredients?
At Bombonería Pons, we select chocolates designed for professionals: bars and pearls with the ideal percentage of cocoa butter to achieve stable emulsions, balanced aromas, and impeccable textures. This way, your ganache will not only be delicious but also consistent every time.
FAQs about stable ganache for chocolates
How long does a well-made ganache last?
Between 2 and 4 weeks if well emulsified and stored between 14-18°C.
Can ganache be frozen?
Yes, in sealed blocks or sleeves. Thaw slowly in the refrigerator and re-emulsify before use.
Which chocolate is best for stable ganache?
Coatings with at least 60% cocoa, like ours professional chocolate tablets.
Can I use vegetable cream?
It's possible, but some don't emulsify as well. Ideally, cream with 35% fat content.
