Examining the properties, functions of ganache

A study published in the Journal of Food Science explores the popular confection ganache and how it functions as a system. The researchers set out to: 1) determine if dairy fats and cocoa butter mix in ganache; 2) characterize ganache microstructure and how structure affects texture and rheology; and 3) identify how changes in chocolate composition alter ganache.

To do this, the researchers used textural analysis, differential scanning calorimetry, stress sweep tests, and microscopy on ganache formulations that varied in dairy source (cream or butter) or in solid fat content (SFC), composition, or type of chocolate. They found that the melting temperatures for all ganache formulations were lower than for chocolate, indicating that cream milk fat globules rupture during processing, and mix with cocoa butter.

Chocolate systems made with constant fat content and greater amounts of defatted cocoa powder relative to sugar or nonfat milk powder yielded ganache that was harder, less spreadable, and more resistant to deformation. Ganache made with commercially produced dark, milk, and white chocolates behaved similarly to model chocolate systems. The attributes of the ganache were affected by chocolate crystalline fat content in addition to particle phase volume. This meant that greater levels of cocoa powder, which is mostly insoluble, strengthened the ganache structure, and produced a firmer product, whereas greater levels of milk powder and sugar, which dissolve in the aqueous cream component, produced a softer ganache.

The authors concluded that the “research shows how changing cocoa content of the chocolate affects ganache, which is useful when developing formulations involving chocolates with different cocoa percentages.”

Abstract