In a chocolate business, making some products in advance is essential to save time (and stay sane!).
But what about ganache? Can you make it ahead of time, store it, and reuse it when you need it?
The simple answer is no, and here’s why.
Ganache working temperatures
When you prepare any ganache and emulsify it, you have to pipe it inside the shells as soon as it reaches its ideal working temperature.
Here’s a quick reminder of ideal chocolate working temperatures:
- 27 °C (white chocolate ganache)
- 28 °C (milk chocolate)
- 30 °C (dark and milk chocolate)
- 32 °C (dark chocolate)
So why don’t I recommend storing ganache?
There are 4 main reasons why making your ganache ahead of time might backfire:
1. It’s difficult to pipe
If you make a ganache and let it cool below its ideal piping temperature, it becomes too viscous and impossible to pipe (especially if made with dark chocolate).
2. You’ll have to start the emulsification process again
If this is the case, you will have to heat your ganache above 35 °C (melting point of cacao butter), emulsify again, wait for it to cool to its ideal temperature, and then pipe it into the shells.
In other words, the emulsion you made is lost, so you have to redo the whole process.
3. Your formulation becomes unbalanced
When you warm a ganache above 35°C (to ensure a good emulsion), you might lose water, causing the emulsion to break.
That means you’ll have to add a small amount of hot water to the ganache and hand-blend it again to recover the emulsion.
4. Excess water
Adding more water is risky because you increase the free water in the recipe.
And more free water equals more bacterial development.
The result? A shorter shelf life than the one your ganache could have if made on the spot before piping.
In conclusion…
Sometimes we’re in a rush, and planning ahead can be a lifesaver in busy seasons or on production days.
But your time and effort are best spent prepping confections or fat-based fillings beforehand.
Ganaches, on the other hand? Not a good idea.
If you want your ganache to have the perfect texture, crystallization, and emulsification, only make it when you’re ready to use it and pipe it.
I also have a whole class on how to Make Your Chocolate Production More Efficient in case you need a little more help with issues like the one I just covered.
With love,
-Melissa