Control the Temperature of the Ganache

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
If the temperature of ganache rises above 34°C/94°F, the stable cocoa butter crystals melt, exactly as they do in tempered chocolate. The result for the ganache is the same as it is for chocolate: it becomes untempered, resulting in a soft set with large fat crystals and a grainy texture that will only increase during storage, due to the transformation of crystals to higher forms.