Ganache: Butter vs. No Butter

Ganache with Butter vs. Ganache without Butter

Ganache is a luxurious mixture of chocolate and cream that is commonly used in desserts such as cakes, truffles, and pastries. One variation of ganache involves the addition of butter, which enhances the richness and creaminess of the mixture. When butter is added to ganache, it creates a smooth and velvety texture that melts in your mouth.

Slabbed Butter Ganache: To Aerate or Not?

Slabbed butter ganache refers to ganache that has been cooled and then cut into slabs for easy handling and portioning. The question arises whether slabbed butter ganache can be aerated to create a lighter texture.

It may come as a surprise, but slabbed butter ganache can indeed be aerated if you desire a mousse-like consistency. By whipping the cooled ganache using an electric mixer, air is incorporated into the mixture, resulting in a lighter and airy texture. This aerating process transforms the dense and fudgy ganache into a fluffy concoction that is perfect for filling desserts and pastries.

However, if you prefer a denser and firmer ganache, you can opt to skip the aeration process. The choice between aerated and non-aerated slabbed butter ganache depends on the desired texture and mouthfeel of the final product.

In conclusion, whether you choose to aerate your slabbed butter ganache or leave it as is, both options offer delectable results that cater to different preferences and uses in the realm of dessert making.