Ganache is an emulsion. The familiar chocolate-to-cream ratio is only a starting point because cocoa solids, cocoa butter, milk fat, sugars and added liquids all affect the final structure.
What matters technically
- Build the emulsion progressively from the centre.
- Choose chocolate percentage for the intended texture, not only flavour.
- Allow crystallisation time before judging final consistency.
Common mistakes
- Treating every chocolate as interchangeable
- Using excessive mechanical aeration
- Judging consistency while the ganache is still warm
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.