Spread ganache

If you're in search of a tasty, easy, and super stable ganache, you're going to love our spread ganache recipe. It's a fun and versatile recipe with numerous flavor options depending on the type of spread you use!

Ingredients

Chocolate: You can use either couverture or compound chocolate for this recipe. Couverture is real chocolate containing cocoa butter, while compound chocolate typically contains vegetable fats instead. Feel free to choose milk, white, or dark chocolate.

Spread: Use any fat-based spread. Some great options include Nutella, white chocolate spread, Biscoff spread, or hazelnut spread. The choices are endless!

Flavor Suggestion: Try combining white chocolate ganache with Nutella to create a ganache that tastes like Kinder bars!

Frost Form Spread Ganache Recipe Chart:

- 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. Warm Up the Spread: Warm your spread until it becomes liquid, microwaving for about 10-15 seconds at a time. If microwaving the spread in its jar, make sure to remove any foil before microwaving.

3. Combine: Pour the warmed spread into the melted chocolate and mix until thoroughly combined.

4. Coloring: Only use oil-based coloring for this ganache. Gel pastes will cause it to seize.

5. Pipe or Pour: Ensure your ganache isn't too warm or hot. If it is, let it cool slightly. Once ready, you can pour it into your mold or pipe it as needed. Note: Some spreads like Nutella can make the ganache thicker, in which case we recommend piping to avoid air pockets.

6. Set: Allow your cake to set for a minimum of 2 hours in the fridge.

Enjoy experimenting with different spreads to create unique and delicious ganache flavors that will elevate your desserts to the next level!

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