Butter Ganache

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

The Sweetener used for butter ganache must be smooth—that is, its texture must not be discernible on the palate, because the mixture does not contain enough moisture to melt the sweetener. Examples of sweeteners well suited for making butter ganache are jam, corn syrup, glucose syrup, and fondant. The amount of sweetener used may equal as much as half the weight of the butter. The basic ratios for butter ganache are 2:1 or 2½:1 chocolate to butter.

Spirits and liqueurs added for flavoring should be added last. When adding spirits, be careful to maintain the 2:1 or 2½:1 ratio of chocolate to butter. The spirit is calculated as part of the butter. To maintain the ratio, you can reduce the amount of butter or recalculate the quantity of chocolate based on the new value of butter plus spirit.