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The components of ganache - and their properties

A ganache is an emulsion. An emulsion is a mixture of two otherwise incompatible consistencies.

A ganache is an emulsion consisting of liquid (including the water in the whipping cream) and fat (including the cocoa butter in the chocolate). It is the fat that can encapsulate the liquid, so that we can produce a silky smooth and perfect mixture of chocolate and whipping cream: A ganache.

If you would like to make a delicious ganache for your chocolate bonbons, which has both a wonderful taste, perfect texture, and a long shelf life, there should - in addition to chocolate and whipping cream - be a third main component in your ganache: Sugar.

Below you can read more about what chocolate, whipping cream and sugar respectively contribute with when you make ganache for chocolate bonbons.


Chocolate contributes with flavour, and the cocoa butter in the chocolate also (as the only component) makes the ganache firmer. The more cocoa butter you add to a ganache, the firmer the ganache will be when it has set - and the longer the shelf life will be, as the amount of active water is thus reduced.

In some of my ganache recipes I add – in addition to chocolate – pure cocoa butter. I do this when (for the sake of optimal balancing of the ganache) I need to increase the proportion of cocoa butter without simultaneously increasing the proportion of cocoa solids, sugar and possibly milk fat (applies to chocolates other than dark).

Whipping cream

Whipping cream contributes to the ganache with flavour and with making the ganache creamier. The same also applies to butter, which I often also add to my ganache. Butter (added in the right amounts) also contributes to extending the shelf life.


As mentioned, the third main component in a good ganache for chocolate bonbons should be sugar. Sugar contributes both to emulsify the ganache, to extend its shelf life, and to make the ganache softer - and of course with flavour and sweetness.

In my ganaches I use (in addition to the granulated sugar contained in the chocolate) sorbitol, glucose syrup, invert sugar and dextrose. The different sugars have different properties in terms of sweetness, texture and AW-reducing properties. E.g. invert sugar is much sweeter than sorbitol, sorbitol has better AW-reducing properties than glucose syrup, and invert sugar counteracts dehydration better than dextrose.

If you are looking for recipes for delicious ganache, which contain multiple sugars for optimal taste, texture, and shelf life, then you will find plenty of such recipes in my e-book "CHOCOLATE BONBONS - a practical guide".