Image is for illustrative purposes only.
This is about as simple as a ganache gets: chocolate paste and water, nothing else. There is no cream and no butter in it, so the chocolate flavour comes through clean and dark, and the finished ganache sets firm and glossy with a smooth, silky body that spreads easily over a cake.
Use it warm as a pouring or coating ganache, or let it firm up at room temperature and beat it briefly to use as a filling between layers. Because it is made with water rather than dairy, it keeps well and is a good choice when you need a chocolate coating that stays stable.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 750
Number of Units: 1
Unit Size: batch, enough to fill and coat one 20 cm round cake
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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500 |
17.6 ounces
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Calypso Chocolate Paste
Calypso is a dark, chocolate flavoured baking paste used by bakeries to deepen the colour and flavour of chocolate cakes and sponges. At home the same weight of melted dark compound chocolate, or a little extra cocoa powder loosened with warm water, will do the same job.
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B
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250 |
1.1 cup
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Water
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750
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Place A (calypso chocolate paste) in a heatproof bowl and break it up or soften it slightly so the hot water can work through it evenly. |
Paste in an even layer, no large solid lumps |
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2 |
Heat |
Bring B (water) to the boil in a small saucepan. |
Water at a full rolling boil |
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3 |
Combine |
Pour the boiling water over the chocolate paste and leave it to stand for a minute without stirring. |
Paste visibly softening under the hot water |
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4 |
Emulsify |
Stir from the centre outwards with a spatula until the mixture comes together, then blend with a stick blender if you have one, keeping the head under the surface so you do not beat in air. |
Smooth, glossy and completely uniform, with no oily separation |
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5 |
Cool |
Use straight away while it is still fluid for pouring or coating, or leave it at room temperature to firm up for filling. |
Pourable at about 30–35°C; spreadable and firm once cooled |
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6 |
Store |
Keep in a covered container. Warm gently over a water bath or in short microwave bursts to bring it back to working consistency. |
Stir well when reheating; do not let it get hot enough to split |
Important Notes
This quarter batch makes about 750 g of ganache, enough to fill and coat one 20 cm round cake. The ratio is two parts chocolate paste to one part water, so it is easy to scale up or down. Because there is no dairy in it, it keeps better than a cream ganache; store it covered at room temperature for a few days, or in the fridge for longer, and warm it gently before use. If it ever looks grainy or oily, a few drops of extra hot water and a good blend will usually bring it back together.
Tools & Arrangements
Heatproof bowl, small saucepan, silicone spatula, stick blender (optional), digital thermometer, palette knife for spreading
