Ganache chocolates
There are 70 products.
Choosing the right ganache chocolates determines the flavour, colour and firmness of your filling, whether for macarons, pralines, truffles, drip cakes or cake fillings. Here you will find couverture and chocolate from Callebaut, Valrhona, Felchlin, Domori, Choba Choba, Carma and Lindt in white, milk, dark, blond, gold and ruby, plus ready-made ganache for when time is short.
Which chocolate for which ganache?
At its heart, ganache is simply chocolate and cream. The ratio depends on the chocolate: dark chocolate absorbs more liquid, while white chocolate needs less cream to set. As a guide:
- Dark chocolate (e.g. Callebaut 54.5% or 70.5%, Valrhona Guanaja 70% or Caraïbe 66%): intense fillings for macarons, truffles and cakes, often about 1:1 with cream.
- Milk chocolate (Callebaut 33.6%, Valrhona Jivara 40% or Azélia 35%): mild and creamy, around 2 parts chocolate to 1 part cream.
- White chocolate (Callebaut 28%, Valrhona Ivoire 35%, Felchlin Edelweiss 36%): the ideal base for coloured and flavoured ganache, around 3 parts chocolate to 1 part cream.
- Special varieties such as Dulcey (blond), Gold, Ruby or the Valrhona Inspiration range with raspberry, strawberry, passion fruit or yuzu add colour and flavour to your macarons without extra flavourings.
Pack sizes and matching products
Most chocolates come in practical sizes: 250 g or 400 g to try out, 1 kg for regular baking and 1.5 to 2.5 kg for professionals and large batches. As drops or callets, they melt quickly and evenly. If you are short of time, ready-made ganache in white or dark chocolate, or melting chocolate, is a handy shortcut. For the macaron shells, you will find the ingredients in Ingredients for macarons and the equipment in Tools for macarons. More couverture for tempering and coating is in Couverture chocolate, while drips and chocolate decorations for cakes are in Drip & chocolate decorations.
Frequently asked questions about ganache chocolates
Can I use any chocolate for ganache?
Couverture with a high cocoa butter content works best. It melts evenly and gives a smooth, glossy ganache.
Why won't my white chocolate ganache set?
White chocolate contains no cocoa mass and absorbs less cream. Increase the proportion of chocolate and let the ganache firm up overnight in the fridge.
How much ganache do I need for macarons?
For around 30 filled macarons, allow about 200 to 250 g of ganache, or 100 to 150 g of chocolate depending on the type.
See also: Boxes of macaroons · Decorate my macarons · Macarons material