Ganache can easily be refrigerated or frozen to make it last longer. Plus refrigeration won’t affect it’s taste or texture as long as you use it within a certain time frame and keep it well covered.
Refrigeration and Freezing are key if you have an occasion and would like to make your Ganache ahead of time, or maybe you made extra Ganache and want to store it to use some other time.
Now, in this article, I will guide you through step by step how to properly store your ganache to make it last longer and still taste amazing.
What is Ganache?
Ganache is made by combining chocolate and cream. It is very versatile and can be used as a glaze, sauce, frosting, to make truffles, or as a filling in cakes and pastries. The possibilties are endless.
Classic ganache is made by simmering cream then pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is smooth, shiny and completely melted.
By using different proportions of chocolate and cream, you can alter the texture of your ganache. A greater ratio of cream creates a soft ganache that is fairly liquid at room temperature. A greater amount of chocolate creates a firm ganache that has the consistency of thick paste or icing at room temperature, and gets hard upon refrigeration.
Can Ganache be Stored Outside of the Fridge
A general rule is that once your Ganache is well made, it can be kept at room temperature for two days. There is a lot of debate about this but to be safe I would recommend keeping it refrigerated or frozen once made.
A few hours at room temperature won’t affect your Ganache but I won’t feel comfortable keeping it out longer than that.
The reason some people recommend keeping your Ganache at room temperature for two days is that the sugar and fat content is so high it actually binds the water together in a way that microorganisms can’t utilize it to grow and thrive but this rule usually applies to classic Ganache Recipes.
And the reason why I won’t recommend keeping Ganache at room temperature for this period is because of the variations in the sugar and fat content in everyone’s recipes.
Also, the room temperature of everyone’s home is different and moisture is usually a key factor in Ganache’s life span outside of the fridge. So if you choose to keep your Ganache at room temperature for the two days make sure it is in a cool area.
How to Refrigerate Ganache?
Your Ganache should be refrigerated after being made. And in most ganache recipes this is actually a requirement so as to allow the ganache to thicken and set.
- However, if you are not planning to use the Ganache right away, place it in the refrigerator.
- Ensure that the Ganache is well wrapped by placing cling film or plastic wrap on the surface of the container holding the Ganache, this is so that it does not become cracked or develop a sugar crust formation.
- Make sure there are no gaps that would allow air or moisture to come into contact with the ganache, as this can lead to discoloration or a change in texture.
Remember to also place the date it was made on the container so that you can keep track of it in the refrigerator.
Ganache may be kept refrigerated for a couple of weeks but this time limit varies because of the variations in everyone’s recipe and environment.
It is best to check your Ganache daily, when Ganache goes bad there will be changes in color, you can also taste the Ganache daily as well for signs of sourness. This will give you an accurate measurement of how long your Ganache recipe can hold up in the refrigerator.
How to Thaw Refrigerated Ganache
When needed refrigerated Ganache needs to be brought back to room temperature especially if you want the consistency to be spreadable. You can do this by:
- Remove the bowl from the refrigerator and place it in a warm area for an hour.
- If you are pressed for time try gently heating it in the microwave 20 seconds at a time.
- Placing the bowl of Ganache over another bowl filled with warm water and allowing the steam to thaw the cold Ganache.
- Avoid the water from coming into contact with the Ganache by carefully stirring the Ganache mixture.
How to Freeze Ganache
Ganache is a stable mixture and most classic Ganache recipes can be frozen.
Place the Ganache in a resealable container for up to 3 months in the freezer. You want to be sure absolutely that no air or moisture comes into contact with the ganache.
To protect it from freezer burn and discoloration, it’s a good idea to cover it with plastic wrap as well before placing it into the container for added protection.
How to Defrost Frozen Ganache
Don’t refreeze any Ganache that has been frozen and thawed. If frozen and reheated it is best to use the Ganache within a week.
The type of chocolate you used will make a difference to your ganache, both fresh and reheated. Dark, milk and white chocolate all have different melting points, with dark chocolate being able to withstand slightly higher temperatures. So keep this in mind when reheating your frozen or cold Ganache.
When you are ready to defrost the frozen Ganache:
- It will be pretty hard when you remove it from the freezer so you should slowly defrost it in the refrigerator overnight.
- After defrosting it overnight, you can gently warm it in the microwave stopping every 15 seconds until the mixture is warm.
- Or alternatively, you can place the Ganache in a bowl set over a pan of warm water, stirring gently so the water does not get into the Ganache mixture.
If you’ve added liqueurs, fruits, nuts or other delicacies to your ganache, that will impact how it freezes and how it reheats.
Liqueur requires a much lower temperature to freeze than chocolate or cream and will reheat much quicker. Keep this in mind if you are trying to heat in a microwave from frozen, as it will warm up much more quickly than a plain ganache might.
How Long Can Ganache Last For?
How long Ganache can last for will vary greatly depending on the storage method used. If your Ganache is frozen it can last up to 3 months and if refrigerated it can last for several weeks.
There are other factors that will influence your Ganache’s lifespan such as:
- The type and brand of ingredients used
- How well the Ganache is made
- The Temperature of your environment
- Proportions of chocolate and cream used
- Whether the Ganache was made under sterile conditions
Tips for Making a Ganache That can Last Longer
Ganache that is well made tends to last much longer, this is especially true at room temperature.
Now for your Ganache to be considered well made you must first, bring your cream to a full boil and then add it to your chopped up chocolate. Next, it must be allowed to stand for 5 to 10 minutes. This is to allow the hot cream to melt the chocolate and so as to reduce the overall temperature because emulsion-like ganache is made better at 90 to 110°F.
Also, the ratio of cream to chocolate makes an impact. The higher the fat content of the cream, the richer and more stable the ganache will be.