Welcome to the Cake Decorators Q&A
Can u make a ganache using Terry’s chocolate orange ?
Thank u x
jb1958, sorry, just noticed that you asked me the question…! and thanks miwl for you helpful reply as usual 🙂
I follow Paul’s method of making ganache, which is available as a free tutorial on this website, but as I like a soft filling and a harder covering on my cakes, I use the ratio of 1:1 cream:chocolate for the filling, and then whip just before filling the cake (but be aware the shelf life of this won’t be as long as the higher ratio chocolate ganache). Then for the covering ganache I use a ratio of 1:3 cream:chocolate to ensure a hard setting coverage for a good base for my sugarpaste.
Hope that make sense and helps
Absolutely you can! I wouldn’t use it for the crumbcoat but it will make an awesome filling.
Would you use heavy cream same as when you make normal ganache
Yes, make it as normal. The fat in the heavy cream will help the Terry’s chocolate ganache set up better plus heavy cream gives ganache a better shelf life.
Paul is using TCO ganache in this tutorial:
http://www.cakeflix.com/online-cake-decorating-courses/sunflower-and-rainbow-cake/lesson-2-layering-the-cake
If you need help with ganache quantiites there is a chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
To learn a little about ganache shelf life you’ll find some information here:
http://www.cakeflix.com/blog/the-shelf-life-of-ganache-by-madeitwithlove
Enjoy your TCO ganache, yum!
Thank u so much for your help x will be giving it a go today xx
angel19, this is one of my most requested fillings…! it’s really yummy, I usually whip it up for the filling and if using for a crumb coat/covering, I use a high ratio of chocolate to cream. Sometimes add a little Cointreau orange liqueur as well if for an adult, really delicious 🙂
goldengoose25
Is it possible you could give exact measurements and method for this. It sounds fab but as a novice baker not sure where to start.
Also the different ways for filling and crumbcoat/covering
Thanks
Hi jb1958
Hope you don’t mind me replying to you.
When using milk chocolate or chocolate which contains low cocoa mass, increase the chocolate to cream ratio 3: 1 Make the ganache up the day before and seal the surface with with a piece of clingfilm.
Terry’s Chocolate orange contains approx 25% cocoa and will not set as well unless a greater ratio of chocolate is used. You’ll find the ingredients list and product details for TCO here:
http://www.tesco.com/groceries/Product/Details/?id=268662266
If you need help with quantites for different sizes cakes you’ll find a chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
The more chocolate you use the harder it will set.
There’s some more information on ganache and what steps we can take to improve its shelf life here:
http://www.cakeflix.com/blog/the-shelf-life-of-ganache-by-madeitwithlove
Hope this information helps, and I’m sure goldengoose will also give you more information on how she uses this product. x
Thanks for your help x
Can’t wait to try it sounds real yummy x