Upgrading with Blanxart Chocolate Ganache Range

Ganache is an easy way to turn an ordinary cheesecake into a crowd stunner, or roll the most delicious truffles, and it elevates brownies and cupcakes into gourmet masterpieces. However, ganache can be tricky. Sure, it’s made with two ingredients (chocolate and cream) but getting the right consistency and flavour can be an uphill battle.

What Is Chocolate Ganache and What Can You Use It For?

Chocolate ganache is a type of glaze, sauce, or filling, it is a delectable fusion of melted chocolate and cream, and it boasts a lusciously thick and rich texture, making it the perfect candidate for various culinary applications.

Blanxart’s Ganache’s versatility shines when used to cover cakes, or to infuse flavour into stuffed pastries, or to artfully drizzle over creations. Beyond its conventional uses as a glaze, sauce, or filling, this velvety ganache adds an element of unmistakable luxury to any dessert.

Additionally, chocolate ganache can be employed in crafting decadent truffles, creating a smooth and indulgent centre that contrasts beautifully with a chocolate shell. Its thick consistency also makes it an excellent choice for piping onto cupcakes or eclairs, adding a glossy finish and a burst of rich flavour.

Blanxart's Ganache range stands out for its high chocolate content, allowing confectioners to perfect their creations easily. The convenience of ready-to-use ganache provides endless possibilities for achieving professional-quality desserts. With Blanxart Ganache, you can transform ordinary treats into extraordinary desserts.

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The Blanxart Ganache range caters to seasoned and learning confectioners, offering ready-to-use ganache with a high chocolate content. Achieve excellence and versatility with diverse praline fillings, quick truffle forming, superior coating, and easy and amazing decorations.

The Best Chocolate Ganache: Milk, White & Dark

Indulge in an artful experience with Blanxart, a name synonymous with craftsmanship and quality. Taking your culinary endeavours to exciting, new heights. Blanxart's range of chocolate ganache, available in milk, white, and dark variants, is a testament to the brand's dedication to superior taste and texture. Blanxart’s combines unparalleled convenience and the velvety allure of chocolate in its purest form.

Blanxart's The Best Chocolate Ganache collection is a celebration of chocolate. Each variant, be it the rich and creamy milk chocolate, the velvety sweetness of white chocolate, or the intense depth of dark chocolate, is lovingly crafted to deliver an exceptional taste experience. The consistency of Blanxart's ganache is a dream for bakers and confectioners, providing an effortlessly smooth texture that effortless and versatile. Blanxart’s commitment to high chocolate content ensures that every dollop of ganache adds an unmistakable touch of luxury to your treats. Whether you're creating show-stopping cakes, delightful truffles, or elegant pastries, The Best Chocolate Ganache by Blanxart is your passport to a world of sweet wonder.

Dark Chocolate Ganache

The exquisite flavour of Blanxart's Dark Chocolate Ganache is crafted from 43% pure chocolate sourced from Raval 71%.

This ganache is distinguished by the mix of citric and red fruit notes that’s enhanced by a nutty and toasted profile. Blanxart’s Dark Chocolate Ganache effortlessly brings intense chocolate temptations to life.

This luscious ganache serves as the perfect foundation for any sumptuous treat. Craft your creations with the unparalleled richness and complexity of Blanxart's Dark Chocolate Ganache. Watch as your work becomes a testament to fine chocolate craftsmanship.

Milk Chocolate Ganache

The irresistible allure of Blanxart's Milk Chocolate Ganache is crafted with the richness of 55% Sants milk chocolate. The remarkable cocoa flavour intertwines seamlessly with intense milky notes and is further distinguished by a hint of toasted caramel, adding a layer of unexpected flavour that sets Blanxart's Milk Chocolate Ganache apart from other commercial fillings and coatings.

The versatility of Blanxart's Milk Chocolate Ganache allows you to professionally customise a range of products quickly and easily while always maintaining a perfect consistency, texture, and taste. The high quality 55% Sants Milk Chocolate content and Blanxart’s commitment to excellence make their Milk Chocolate Ganache an ideal pair for artisan candy, showstopping desserts, and indulgent pastries.

White Chocolate Ganache

Blanxart's White Chocolate Ganache begins with the sumptuousness of 55% Sants milk chocolate. The remarkable cocoa flavour of Blanxart’s White Chocolate Ganache intertwines cocoa richness and luscious milky undertones.

Sants milk chocolate is the velvety canvas that paves the way for the impeccable interplay of cocoa and milk. Allow Blanxart's White Chocolate Ganache to take centre stage in your kitchen and discover how this small but powerful addition transform ordinary cheesecakes into Instagram sensations.

Top Ways to Use Blanxart’s Professional Ganache

 The Chocolate Ganache can be used to make as a sauce, frosting, glaze, filling, coating, decorating or for dipping

How to Use Ganache for Filling

Unlike common coatings, Blanxart’s ganache is defined by it’s professional-grade chocolate content and perfect texture. The dripped chocolate cake effect is simplified, just add a frosted cake, Blanxart’s Ganache, and a squeezy bottle.

Blanxart’s Ganache provides an unforgettable, rich chocolate experience that outruns other fillings. Easily mix this ganache into a gorgeously indulgent brownie pie or use it as the filling for brioche or pain au chocolat to beat the Parisians at their own pastry game.

Benefit from customisation by incorporating various ingredients like liquors, juices, fruit purees, nut pastes, cream, milk, and more. Ideal for refrigerated or frozen applications, ensuring extraordinary results.

• How to Use Ganache Filling in Cake Making

 To use the product effectively at room temperature, begin by transferring it into a piping bag. This step is crucial to achieve the desired consistency, ensuring that the ganache becomes malleable and easy to work with.

As you fill the piping bag, you’ll want to pay careful attention to the texture, aiming for a smooth and pliable consistency. This allows the ganache to be easily dispensed onto the sponge cake with precision and control.

The right texture is crucial to achieving a professional application, whether you're covering cakes, infusing pastries, or creating designs. This step enhances the aesthetics of your confections but also contributes to an improved taste experience.

• How to Use Ganache Filling in chocolate craft

Begin the preparation by warming the product to a temperature between 32-35 °C. You can achieve this by using a bain-marie or a microwave, ensuring a gentle and even heat. Once the product reaches the correct temperature, place it into a piping bag for easy use.

If you're working with chocolate moulds, it’s very important that you first coat them with chocolate couverture. This not only adds an additional layer of flavour but also facilitates in the easy release of the set ganache from the mould, preserving precise details.

Simply by paying attention to temperature and application techniques, you'll ensure a visually stunning and delicious result that showcases a delightful fusion of flavours and textures.

• How to Use Ganache Filling in Bakeable Dough

Place a ball of ganache in a silicone mould at room temperature and freeze at -18 °C. Once frozen, remove from the mould and place it in the dough before baking (coulants, muffins and all types of whipped dough).

How to Use Ganache for Coating

• How to Use Ganache Coating Directly on Dough

When utilizing Dark and Milk Ganache for coating, it's essential to heat them carefully to a temperature of 45 °C, using either a microwave or a bain-marie method. This type of heating process is important because it stops the formation of undesirable air bubbles in the ganache.

Alternatively, when using with White Ganache, target a slightly lower temperature of 28 °C to get an ideal coating effect. Maintaining a precise temperature allows the ganache to coat your pastries or doughs evenly, resulting in a polished final product.

The choice of temperature depends to the type of ganache, signalling the importance of adapting your approach based on the unique characteristics of each variant for optimal results.

• How to Use Ganache Coating on Mousse or Semifreddo

When applying Ganache Coating to mousse or semifreddo, follow precise temperature instructions for the best results. Begin by heating the ganache in a microwave or using a bain-marie, until it reaches 45 °C.

This is essential to prevent unwanted air bubbles into the ganache in mousses or semifreddo. After reaching the initial temperature, allow the ganache to gradually cool down to 34-35 °C.

This gradual cooling process helps achieve the right texture for coating, hitting the right balance between fluidity and thickness. By adhering to this tempering process, you'll ensure that the ganache not only covers your mousse or semifreddo with finesse but also contributes to the deliciousness of your confection.

How to Use Ganache for Decoration

Dispense Blanxart’s Ganache at room temperature into a piping bag, one achieves a workable texture that facilitates precise and artistic decorating onto cakes, pastries, and candy. Allow to set or aerate to obtain a smoother and creamier texture.

This versatile ganache facilitates intricate designs, whether you’re embellishing a cake with geometric swirls, adorning cupcakes with patterns, or adding details to cookies, Blanxart’s Ganache easily transforms treats into delicious masterpieces. Literally, all you need for impressive decoration is a squeezy bottle, Blanxart’s Ganache, and your imagination.

With Blanxart’s Ganache, it’s easy to create intricate and elaborate patterns, the versatility of Blanxart’s Ganache simplifies the decoration process and gives you a malleable tasty alternative to buttercream and fondant.

Blanxart's commitment to excellence is not just about chocolate; it's about empowering confectioners to craft extraordinary experiences. Elevate your desserts, captivate taste buds, and make every creation a testament to the mastery of fine chocolate craftsmanship. Relish the potential of Blanxart’s Ganache range, where adaptability and fine quality chocolate unite!

How to Use Ganache for Truffle Puffing

Dispense Blanxart’s Ganache onto your desired surface using a spoon, piping bag, or a similar tool that provides accuracy. Whether you're covering a cake, forming individual treats, or coating pastries, the choice of application method allows for creative flexibility.

After evenly distributing the ganache, transfer the prepared pieces to the freezer and let them set at a temperature of -18 °C for approximately one hour. This freezing period ensures that the ganache attains a firm and stable consistency, making it easier to handle and shape.

After it’s been chilled, use the warmth of your hands to scoop or mould the ganache into your desired shapes. Now comes the fun part – decorate to your liking! Whether it's a dusting of cocoa powder, a drizzle of melted chocolate, or any other creative embellishment, personalize your treats to suit your taste and presentation preferences.

• Tabling Blanxart’s Ganache Range for Truffles

Crafting exquisite truffles is an art, and the technique of tabling Blanxart's Ganache simplifies the process. To expedite truffle making without the need for overnight resting, means ensuring the ganache remains cool, which ultimately enhances both the taste and texture of the truffles.

Begin by spreading the Blanxart Ganache thinly over a cool stone (marble is best) surface. The coolness of the stone and the quality of Blanxart’s Ganache allows you to manipulate the ingredient to a consistency that’s ideal for making high quality truffles.

Next, using a clean, cool scraper gently move Blanxart’s Ganache to one side of the surface. The repeated spreading and scraping process is key to achieving the desired consistency. It's important to prevent the ganache from becoming overly firm, ensure it remains pliable for the piping stage.

Blanxart's Ganache, with its high-quality chocolate content, responds exceptionally well to this tabling technique. The method not only expedites the setting process but also imparts a velvety, creamy texture and enhances the depth of flavours in Blanxart’s Ganache.

After the ganache reaches the right consistency, it is ready for piping onto a parchment-lined pan. Allow it to set briefly before rolling, after rolling add a layer of dark cocoa for an added touch of rustic sophistication.

Incorporating Blanxart's Ganache into your truffle-making process using the tabling technique showcases the potential of this premium chocolate ganache. The result is a batch of truffles that demonstrate the richness and complexity of Blanxart's Ganache but also reflect the skill and artistry involved in creating the perfect truffle.

Beignets Tiramisu with thus Blanxart’s Dark Chocolate Ganache Recipe

One of our favourite recipes is Beignets Tiramisu with Blanxart’s Dark Chocolate Ganache. This evolved twist on a classic is easy to make, but the divinely dark cacao flavours, lush cream, and fluffy layers of beignets are splendidly drool-worthy.

• Make your own beignets or buy them premade.
• The tiramisu layers are an easy mix of mascarpone, icing sugar, Kahlua, coffee, and double cream.
• Then cut the beignets into squares. Dip them in coffee until they’re saturated.
• To assemble, begin by placing a layer of (coffee dipped) beignets at the bottom of the glass, add a layer of mascarpone filling, and then add a layer of Blanxart’s Dark Chocolate Ganache.
• Repeat until the glass is full. Finish with a dollop of whipped cream, a wedge of a beignet, and a sprinkle of dark chocolate shavings!
• Serve immediately for a fresh taste or refrigerate for 2 to 3 hours for a true tiramisu texture.