handling ganache

Joined May 29, 1999
J'a ever notice how the fuzz grows on the spots where condensation drops fall on the surface of the ganach? (if you keep it long enough in the walk-in this will happen, it happened to me.....)

there is stuff in the air man, you can't see it but it's there!:p
Joined Mar 4, 2000
Even if you don't see mold, it can get sour. I've kept it in the freezer for a couple months, but not in the fridge. If it's not going to be used within a week, get it in the freezer.
Joined Mar 6, 2001
Heres the response I recieved from Pastry Chef Central.

"There are several types of ganche heavy cream/liquid ganche, butter ganche and sometimes egg yolks are added to create a richer ganche. Ganche can be stored at room temperature for 7 days, but you should refridgerate. If yolks are used it should be refridgerated at all times."
Joined Oct 28, 1999
Not sure if it means anything, but here in Delaware (yes it's a state, not a city in Pennsylvania), we have a very strict health department. Here's what they say... if it comes out of the package and is not a shlef-stable item (i.e. crackers) then it falls under the 72-hours rule of use it in less than 3 days or throw it out. Also, ANY food item that modified from its original state must be held below 40 or above 140, no exceptions to either rule. So, theoretically, will it make you sick... probably not. But if somebody claims illness from it and the ganache has been resting above the oven at around 100, you will get nailed.


Staff member
Joined Jun 11, 2001
I've always stayed away from eggyolks in the ganache. We always put it in the fridge and then pulled it out and put it on top of the oven in the morning. It would be ready in a coupla hours.

Joined Jun 28, 2001
When I worked at Fresh Fields, we left a small batch of ganache out at room temp. for quick writing on cakes. Cool room temperature, we could leave it out for maybe 3 or 4 days. When it was warmer and more humid, we'd see mold a lot sooner.

To keep the shine, there is a product that Albert Uster makes. I saw a chocolate demo there with Susan Notter (when she was still their Executive Pastry Chef) and she added some clear gelatinous goop to her ganache and boy was it SHINEY!
Joined Nov 21, 2002
We've made and used litterally tons of Ganache in the pastry shop and have never seen it go bad. Whole milk and unsalted margine is brought to a hard boil, then poured into the Hobart bowl over 50#'s of chocolate. Let it stand 5 mins and mix on low for ten. Strain into a clean deep tub and chill overnight. We would pull a cold one out also for the next days use. With all my food science and chemistry training it is chemically preserved with the fat and acid content. Thats in the old-world. Today though with HACCP and GMP's I'd have a hard time convincing a county inspector that it has to be left out at room temp.:chef: Blair
Joined Oct 9, 2002
A quick shot of a hair dryer (not the one in the bathroom) will bring out the shine on a dull ganache without the need for any additional 'stuff.':lips:
Joined Sep 29, 2002
I'm sure this is a dumb question but i'm new to pastries and baking. Is a Ganache a chocolate icing?
Joined Mar 4, 2000
It's a combination of chocolate and cream, that is used as a filling or icing at room temp, or melted down to make a glaze.
Joined Oct 9, 2002
There are a number of uses for ganache. When first combined, you can use it as an enrobing glaze. As it begins to cool, you can use it as a filling between cookies. Chill it further as a base for truffles. Whip it to make a creamy icing.

Getting hungry...
Top Bottom