Ganache is a chocolate-based cream. It's used for a variety of confectionery tasks, including layering, covering, and leveling cakes. It can also be used under fondant or as a base for any other decoration.

Making ganache doesn't take much time, and you only need the most basic ingredients to create it.

This coating is especially indispensable in hot weather, when other creams can melt and ruin the cake's appearance. The secret ingredient that gives ganache its high stability and density is chocolate.

When making ganache, it's important to strictly adhere to the proportions. A properly chosen ratio of ingredients will result in a softer cream, suitable for layering between cake layers, or a more robust ganache, essential for leveling a cake.

Next, we'll tell you about the secrets of making ganache with white and dark chocolate.

Recipe with step-by-step photos

White chocolate concrete ganache

Ganache prepared according to this recipe is ideal for covering and leveling cakes. It's smooth, doesn't stretch, and doesn't stick to the spatula. It's a pleasure to work with. It's quick and easy to prepare, requiring no special skills. The flavor is delicate and sweet. This ganache is very stable, so it retains its appeal for a long time, even at high temperatures.
Nutritional value per serving
547 kcal
  • Proteins: 3.9 g
  • Fats: 37.2 g
  • Carbohydrates: 48.9 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Complexity:
    A simple recipe.
  • Number of servings: 1

Ingredients

Servings
  • Butter 82.5%
    200 G
  • White chocolate (callets)
    200 G
  • White chocolate glaze
    150 G

Preparation

Step 1

Pour white chocolate into a deep container.

Step 2

Add white icing.

Step 3

Stir using a silicone spatula.

Step 4

Melt the mixture in the microwave, using short bursts of 20-30 seconds, stirring thoroughly each time.

Step 5

Stir the completely melted chocolate thoroughly.

Step 6

Let the chocolate mixture cool to approximately 30 degrees.

Step 7

Add butter, preheated to room temperature.

Step 8

Mix the mixture with a mixer at low speed.

Step 9

Place the cream in the refrigerator to sterilize for 15 minutes.

Step 10

Beat the cooled mixture with a mixer at medium speed until white and fluffy.

Step 11
How to make concrete ganache - photo

In just a minute, the cream will become noticeably thicker and will be ready for further use.

Tips for making ganache

Making ganache requires a special approach. To achieve the desired consistency, follow these simple rules.

  1. The main rule concerns the quality of the ingredients. To make a successful ganache, you need good chocolate, natural cream, and full-fat butter.
  2. Use an immersion blender to blend. Avoid using a whisk, as this can introduce too much air and create bubbles.
  3. The ganache should be smooth. If it doesn't mix, the ingredients are low quality or the heating process wasn't done correctly.
  4. By varying the ratio of chocolate, cream and butter, you can get ganache of varying strengths, from soft to concrete-like.
  5. The finished ganache can be stored in the refrigerator for up to two weeks in a sealed container. Before using, warm it to room temperature and beat.

Now you know how to make concrete ganache for coating and smoothing cakes. Choose the best option to bring your baking ideas to life.

Dark chocolate concrete ganache

Want to not only smooth and decorate your cake, but also give it a stunning flavor? Then this ganache recipe is just what you need. The finished frosting is delicious, reminiscent of high-quality, expensive chocolate. This is a true rock-solid ganache, as after cooling, you can handle the finished cake without damaging the coating. It's used not only for smoothing but also for creating various decorations. This ganache is very easy and quick to make with simple, readily available ingredients.