Schein-Ganache

If you're on the hunt for the easiest, most reliable ganache recipe, look no further. This ganache is practically foolproof, rarely ever splitting, Pours into your Frost Form and it provides a super stable foundation for your cakes. Plus, it doesn’t turn as yellow as other ganaches, making it perfect for achieving a whiter finish or creating beautiful pastel colors.

Don’t be deterred by the oil in the recipe—think of it as a spread with added fats that make it softer and easier to slice, It does not taste of oil, we promise! This ganache will elevate your cake decorating game, ensuring smooth, professional-looking results every time.

Ingredients

• Chocolate: You can use either couverture or compound chocolate for this recipe. It's important to choose a chocolate with a delicious taste, as it will be the primary source of flavor in your ganache. This is also a great opion for using vegan/dairy free chocolate!

• Oil: Opt for a flavorless oil such as sunflower oil or vegetable oil. This will ensure that the taste of the chocolate remains the star of your ganache.

Frost Form Couverture Mock Ganache Recipe Chart : 

(Couverture chocolate is chocolate containing cocoa butter. You can find this on the ingredients label.)

Frost Form Compound Mock Ganache Recipe Chart :

(Compound chocolate is chocolate not conaining cocoa butter. For example candy melts etc)

- 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 the chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring between each session. As the chocolate gets closer to being fully melted, reduce the heating time to 15-second intervals to prevent burning.

2. Add the Oil: Pour the oil into the melted chocolate and mix thoroughly until well combined. 

3. Color the Ganache: If you wish to add color, use oil-based food coloring only. Avoid using gel pastes, as they will cause your ganache to seize.

4. Pour: Once your ganache is ready, pour it straight into your Frost Form. Leave to cool of it feels too warm or too hot before pouring ! Please note: this is the most fluid ganache there is, so you may experience some leaking. Place into fridge straight away to help set it quickly.

5. Set: Set your cake for a minimum of 2 hours or overnight in the fridge. If using couverture chocolate (chocolate containing cocoa butter) We reccoment setting for 4 hours to overnight. 

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