Ganache Balancing: Understanding Functional Percentages
Ganache Balancing: Understanding Functional Percentages
Functional Percentages break down each individual ingredient into its functional components. Each ingredient is made of different components. In some cases, such as olive oil, the composition is very straightforward, whereas in other cases, such as heavy cream and chocolate, the composition is much more complex.
Composition Examples:
Olive Oil
100% Fat
Heavy Cream
36% Fat
6.3% Non-fat Solids
57.7% Water
Cacao Barry Ghana 40% Milk Chocolate
32.9% Cocoa Butter
7% Cocoa Solids
5.7% Milk fat
14.7% Non-fat milk solids
39.7% Sugar
0% Water
Ingredient Evaluation Critera
As you consider the ingredients in an existing recipe or one you are creating, some basic criteria can be used to evaluate the balance of functional percentages in a ganache. For chefs really looking to understand their recipe or dial in one they are creating, there are advanced criteria to factor in as well.
Basic Criteria:
- % Water
- % Sugar
- % Cocoa Butter*
Advanced Criteria:
- % dry cocoa solids
- % dairy fat*
- % liquid oils*
- % total fat*
- % MSNF
- % Proteins
- % Alcohol
- Sweetness perception
As mentioned in a previous article, most—if not all—of this information will be available on the manufacturer's product data sheet and can also often be found via a quick internet search.
* Is it necessary to separate the different types of fat? One fat is not like the other, so the short answer is Yes; for ideal results, each different fat must be considered separately. For a longer answer, take a look at the article below.
Ideal Framed Ganache Formula
Based on information derived from trials, studies, proven recipes, and some good old intuition, the guidelines below will produce an ideally textured dark chocolate ganache intended for a framed filling. It will have great chocolate flavor and a reasonably long shelf life. Keep in mind that these numbers are not set in stone; you may have different parameters that you feel are ideal.
| Total water content: |
20% Maximum |
| Total sugar content: | 35 - 30% maximum |
| Cocoa butter content: | 10-33% (depends on format) |
| Dairy fat content | 15% max |
| Total fat content | 25-40% |
| Dry cocoa content | 10-16% max |
In the next article, we'll examine an example of a ganache recipe and evaluate it based on these percentages, breaking down each ingredient into its functional components and seeing how they contribute to the overall ingredient ratios.
Chocolate Composition
Our product pages include the information you need to balance your recipes. For each couverture, the product page lists the percentage of dry cocoa solids, cocoa butter, milk fat (when applicable), and fat-free milk solids (when applicable). Some simple math will allow you to find the amount of sugar. See for yourself!
