How to flavor Ganache – Ganache flavor variations
One of the fun things about ganache is that you can flavor ganache a million different ways. These simple, easy and effortless recipes to flavor ganache can make a huge difference to the final outcome of your cake. Here are a few ways on how to flavor ganache or rather a few ganache flavor variations that I love and are popular with my customers.
Most of us Cake Decorators like to frost our cakes with Ganache; it gives you a nice smooth finish and of course those sharp edges. But using the same Ganache over and over again can be boring, right?
Did you know you could add flavor Ganache a million different ways? What is very important to remember though is that Ganache still being chocolate has to be treated very carefully. It’s sensitive to temperature, as well as the amount of liquid you use.
For example – as soon as you add some liquor to your Ganache it may look like it is going to seize but if you continue to mix and incorporate it well, it will eventually smooth out.
How do you make Chocolate Ganache? (Save/Pin)
Dark Chocolate Ganache, Milk Chocolate Ganache or White Chocolate Ganache. You will find the recipes here – Chocolate Ganache
I have a few videos on how I make my Ganache as well. So be sure to check the basic Chocolate Ganache recipes first.
This here is my dark chocolate ganache cake using my cake decorators chocolate ganache recipe. What’s the difference? Well, mostly the ration of chocolate to cream. The cake decorators ganache works best when you need to cover a cake with ganache. Especially if you need to get sharp edges on cakes with ganache.
Don’t you just love how smooth this white Chocolate Ganache is?
This one below is a cake decorator white chocolate ganache recipe as compared to the classic white chocolate ganache. See my videos on how to make perfect ganache and everything related to ganache here
Different Ganache Flavors – Tip Thursday on Facebook (Save/Pin)
These are based on my Single Batch Ganache Recipe. Some additions might need proper whipping and cool the ganache before you use it.
Note about Alcohol — You can add as little as 1 tbsp. to ½ cup alcohol as desired. This is what I prefer. You may need to whip the ganache to bring to consistency.
Espresso Ganache –Dissolve 2 tsp Espresso powderin 2 tsp water and add to existing Batch of Dark Ganache.
Hazelnut Ganache – Add 1 cup Nutella to one batch of Dark Chocolate Ganache .
Pistachio Ganache – Add ½ cup pureed Pistachios + ½ tsp Pistachio extract to one existing batch of Ganache.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Points to remember
Just a note to remember. Not everybody likes all flavors so unless you are certain that the person is going to love it, keep it simple. The basic ganache recipes are absolutely delicious on their own.
For example – most people love orange or mint flavored chocolate but I hate it. I will not have any orange or mint added to my chocolate. So I would not flavor ganache orange or mint for myself. Know what I mean? When it comes to customers always take into account that they may not appreciate the same taste as you.
How to flavor Ganache aka Ganache Flavor variations
One Batch each of Ganache for the Variations
- 1 cup Nutella
- 1/2 cup pistachio puree
- 1/4 tsp extracts
- 142 cup Liquors - Baileys, Drambuie, Grand Marnier,
- 2 tsp Green tea powder
- 2 tsp Espresso powder
- 1/2 cup Caramel
- Dissolve 2 tsp espresso powder in 2 tsp water and add.
2 tsp is about right for every 4 cups ganache
- Add 1 cup Nutella to (every 4 cups ganache)
- Add 1/2 tsp coconut extract to one batch of Ganache.
You can add some toasted coconut flakes for the filling.
For coconut ganache from scratch - substitute coconut cream for whipped cream when making ganache and add extract.
- Add ½ tsp Orange Extract 1 tsp orange zest + 1 tsp champagne extract to one batch of Ganache.
- Add ½ cup pureed Pistachios + ½ tsp Pistachio extract to one existing batch of Ganache.
Salted caramel ganache
- Add 1 cup caramel + 1 tsp sea salt flakes to your existing batch of ganache.
Do not over mix the salt to prevent it from dissolving.
Green tea ganache
- Dissolve 2 tsp Green Tea powder in 2 tbsp. water – add to Ganache, add ½ tsp green tea Extract. (You may need to whip to bring to consistency.)
Grand orange ganache
- Add ¼ cup Grand Marnier to one batch of white or Dark Ganache
For non-alcoholic - just add the Grand Marnier Extract
Irish cream ganache
- Add ½ cup Baileys Irish Cream to one batch of white or Dark Ganache.
For non-alcoholic - just add the Irish Cream Extract.
- Add ¼ cup Drambuie to one batch of Dark Ganache.
For non-alcoholic - just add the Drambuie Extract (this is alcoholic lol)