Question on ganache glaze

[Franci]

Last year I made this milk chocolate ganache (used as a glaze) with raspberry pure. But the recommended storing temperature was 16-18C.

Do you think it would work fine also if my cake is going to be refrigerated?  If not, how can I alter it? 

 

500 g milk chocolate (40% cocoa)

250 raspberry pure (sweetened at 10%)

40 g honey

70 g butter

 

Melt the milk chocolate. Warm up the raspberry pure and honey to 60C max, and add to the melted chocolate in 3 times. When the temperature drops to 35-40 C add the cut butter and mix with an hand blender without incorporating air.

Edited February 12, 2015 by Franci (log)

[Thanks for the Crepes]

Franci,

 

I think this would work fine refrigerated, but might be a little brittle straight out of the fridge, so you might want to let it sit for a while on the counter before slicing and serving.

 

I'm only an amateur home cook and baker, though. I'm sure some of the professional bakers on the sight can give you more experienced advice.

 

By the way, your recipe sounds like it would taste divine. I love chocolate and raspberry.

[jmacnaughtan]

Crepes is right, it should be fine in the fridge.

 

Let it come up to room temperature before eating it though- refrigerator-cold ganache is not very pleasant.

[Franci]

Thank you, guys! I'll tell you how it comes out.

[pastrygirl]

It will also be less shiny after refrigeration. You could wave a hair dryer over it to restore the shine and soften the blaze before serving if that is important to you.

[Franci]

Thanks, pastrygirl!