Hybrid Ganache

We have created this recipe to combine our butter ganache and cream ganache recipes to bring you the best of both worlds. This has become one of our go-to ganaches to use with Frost Form. It's easy to make and pipes in effortlessly, not to mention the tastiest of all our ganache recipes. What we really love about this recipe if you can use couveture and compound chocolate with brilliant results.

Ingredients:

- Cream: Must be 35-40% fat content. For example, in the USA this is called heavy whipping cream, in the UK this is called whipping cream, and in Ireland, it is called single cream. It is important to make sure you are using the correct cream to make sure your ganache will set and won't be too thick.

- Chocolate: You can use couverture and compound chocolate for this recipe. Be careful of chocolate chips for baking in cookies as these don’t melt well. If you are using chocolate bars, make sure to break up the pieces small so that it melts easily and doesn’t overheat. You can use white, milk, or dark chocolate for this recipe.

- Butter: Must be real block butter. No margarine, etc. You can use salted or unsalted. We like to use salted as the salt helps with the sweetness.

Frost Form Hybrid Ganache Recipe Chart: 

 - Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

 Method:

1. Melt the Chocolate:
Place your chocolate into a microwave-safe bowl. Microwave in 30-second bursts until it is about half melted. Make sure to take your bowl out each time you microwave and stir it well.

2. Add Butter:
Chop your butter into 1-2 cm cubes and stir it into your half-melted chocolate.

3. Heat and Stir:
Microwave for 15 seconds at a time, stirring well in between to avoid overheating. Your ganache will form a thick paste; this is normal. Spend time making sure all your chocolate is fully melted, being careful not to overheat.

4. Combine with Cream:
Add your cream to your ganache and stir well. Use cream straight from the fridge so it is cold. Once combined, pour into your large piping bag and fill your Frost Form straight away so that your ganache doesn’t begin to thicken and set.

 5.Coloring:

You can add oil-based colors and gel pastes for coloring your ganache once made. Or if using Colour Bomb you can activate this in your cream before adding for best results. 

6.Using with Frost Form: 

Fill a large piping bag (18”-20”) and pipe into your Frost Form as soon as it is ready to avoid it setting further.

Setting Time:

- Minimum 3 hours in your fridge or 45 minutes to 1 hour in the freezer. To finished fill in any airbubbles and scrape around to smooth if desired.

Storage:

- Any leftover ganache you can let set in the bowl in the fridge and roll up into truffles by rolling in nuts or dip in chocolate. YUM! Your ganache will last for one week in the fridge. You can also cover and store in the freezer for 1-2 months.

Hope you find this recipe helpful and enjoy your delicious hybrid chocolate ganache!

Hybrid Ganache videos:

Watch some of our videos below on how to make our recipe and use with Frost Form.