Ganache Texture Guide

Ganache is where chocolate becomes architecture. Ratio, temperature and mixing discipline determine whether the result feels silky, dense, airy or sliceable.

With a stable couverture base, pastry teams can build ganache textures that carry flavor clearly while keeping their form through service.

Texture Notes

• Use controlled heat to protect cocoa butter structure.
• Blend gently to preserve gloss and avoid split emulsions.
• Match ratio to application, from fillings to glazes and molded centers.