Classic Dark Chocolate Ganache
Learn how to make a smooth, glossy and stable dark chocolate ganache using couverture chocolate and cream, with the right ratios, temperature, emulsification and consistency for reliable cake covering.
1. Classic Ganache Foundations
FREE
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- ▷ About classic ganache for cake covering
- ▷ Couverture vs compound chocolate
- ▷ Choosing dark, milk and white chocolate
- ▷ Understanding chocolate-to-cream ratios
- ▷ Temperature and emulsification
- ▷ Stabilising and storing ganache
2. Classic Dark Chocolate Ganache
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- ▷ Dark Chocolate Ganache Recipe
- ▷ Preparing the ingredients
- ▷ Heating the cream
- ▷ Combining cream and chocolate
- ▷ Creating a smooth emulsion
- ▷ Using an immersion blender correctly
- ▷ Stabilising the ganache
- ▷ Preparing ganache for cake covering
Understand what makes a smooth, stable and reliable ganache.
This course teaches you how to make Classic Dark Chocolate Ganache using couverture chocolate and cream, with a focus on the details that affect the final result.
You’ll learn how chocolate choice, ratios, temperature and emulsification work together, how to create a smooth glossy consistency, and how to stabilise your ganache before using it for cake covering.
The course also explains how dark, milk and white chocolate behave differently, helping you understand how to choose the right type of ganache depending on the cake you are making.
At the end of this online course, you will be able to:
- Choose good-quality couverture chocolate for ganache.
- Understand the difference between couverture and compound chocolate.
- Use the correct chocolate-to-cream ratio.
- Control temperature for easier emulsification.
- Create a smooth, glossy ganache with minimal air bubbles.
- Recognise the consistency needed for cake covering.
- Stabilise, store and gently reheat ganache when needed.
The principles behind a smooth, glossy ganache.
Follow the complete process from choosing your chocolate through to emulsification, stabilisation and preparing the finished ganache for cake covering.
The techniques you will learn are:
Classic Dark Chocolate Ganache
Learn how to prepare a smooth, glossy and stable dark chocolate ganache using couverture chocolate and cream, with the right consistency for reliable cake covering.
The course explains the correct ratios, temperature control, emulsification and stabilisation so you can understand not only how to make the ganache, but why each step matters.
Ekat
Cake artist and founder of Ekat's Club, sharing modern cake design, cake decorating techniques, recipes and professional methods with cake artists around the world.
In this course, Ekat explains not only how to make classic dark chocolate ganache, but also how to understand the ratios, chocolate choices and consistency behind a reliable result.
How can I watch this course? +
Classic Dark Chocolate Ganache is available inside Ekat's Club. An active monthly or yearly membership gives you access to the Club course library.
Is this course suitable for beginners? +
Yes. The course explains the foundations of ganache before demonstrating the complete dark chocolate ganache process.
What type of chocolate is used? +
The demonstration uses dark couverture chocolate, with guidance on how to choose a suitable chocolate for the method shown.
Can I make milk or white chocolate ganache? +
The course explains how dark, milk and white chocolate behave differently and provides the corresponding ratios. The complete demonstration is shown using dark chocolate.
Can I watch the course at my own pace? +
Yes. Ekat's Club courses are online, so you can work through the lessons at your own pace while your membership is active.
Learn this course inside Ekat's Club
Get access to Classic Dark Chocolate Ganache alongside the growing Ekat's Club library of cake design, baking, recipes, sugar art, techniques and resources.
