Crystallization of Ganache

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Because ganache is high in cocoa butter, it exhibits polymorphism similar to that of chocolate. (See Polymorphism of Cocoa Butter.) If ganache is not properly precrystallized with stable fat crystals, it will not set with a firm, uniform texture. This results in centers that are too soft to handle and a grainy texture produced by the development of large fat crystals during storage.

When making and handling ganache for confections, take care to create and preserve stable fat crystals that will promote a firm, uniform texture upon setting and during storage. To ensure proper crystal formation: