Chocolate ganache question

Discussion in 'Food & Cooking' started by kevinm, Feb 16, 2016.

  1. kevinm

    kevinm

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    Some recipes for ganache contain only chocolate and cream while others have butter in addition. Can anyone tell me what the addition of butter does to ganache? Thanks.
     
  2. berndy

    berndy

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    Additional butter in a ganache  makes it more shiny and a richer mouthfeel ( if there is such a word ) besides adding  more calories .
     
  3. kevinm

    kevinm

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    Thanks. I had been wondering if it made it any less firm.
     
  4. berndy

    berndy

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    It will make a little more firm as it cools down.
     
  5. koukouvagia

    koukouvagia

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    I've never put butter in my ganache but I will next time, I'm shocked I didn't think of it myself before.

    A constant addition to my ganache is booze.  Grand marnier, creme de cassis, baileys, whatever, throw it in there!
     
  6. mattm

    mattm

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    I'm not a fan because it eclipses a bit the taste of the chocolate, it doesn't taste bad but it reminds me any random cake but a ganache. For some people it is "yummier" because it is an addition of fat, and fat always makes food in general tastier, that's why I think is more interesting to work with fatter cream than adding the butter. 
     
  7. rhondalynnb

    rhondalynnb

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    Exactly mattm, I never use butter. I always use a higher percentage quality cream!
     
  8. flipflopgirl

    flipflopgirl

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    Me too!

    Booze and chocolate go together like peas and carrots (or Forrest and Jennie ;-)

    mimi