How to Flavor Ganache

Ganache is a staple in so many recipes, from macaron fillings to cake drizzles. While traditional flavoring methods often rely on infused creams or freeze-dried fruit powders, there's an easier way to get bold flavors without extra effort.

When flavoring ganache, two excellent options are our Amoretti® Artisan Natural Flavors or Extracts, each offering unique benefits:

• All Artisan Natural Flavors are made with natural ingredients and contain no artificial flavors. Our fruit-based artisans are crafted with real fruit, giving you a bright, tangy, fruit-forward flavor without the need for purées or freeze-dried fruit. 
• Extracts are our most concentrated flavoring products and work seamlessly in ganache. They provide pure, intense flavor without adding any extra sweetness, making them ideal for those looking to keep precise control over sugar content & focus solely on flavor.

Flavoring Chocolate Ganache

Semi-sweet, milk, and dark chocolate pair well with a variety of flavors, from fruit-forward notes to warm spices and nutty profiles. Since it contains cocoa solids, it can handle bold flavors without being overpowered.

 

FAQ: What is the best ratio for chocolate ganache? A standard 2:1 ratio of chocolate to heavy cream ensures a stable, smooth texture suitable for fillings and coatings.

FAQ: When should I add flavoring to ganache? Once the ganache has been mixed & is smooth, add 1-2 tablespoons of your chosen flavoring and stir until fully incorporated.

Flavor Combinations:

• Salted Caramel Chocolate Ganache – Add our Natural Salted Caramel Artisan Flavor.
• Chocolate Orange Ganache – Use our Natural Orange Artisan Flavor.
• Mocha Ganache – Mix in our Natural Espresso Coffee Flavor.
• Hazelnut Chocolate Ganache – Stir in our Natural Hazelnut Artisan Flavor.

White chocolate, with its delicate profile, is a fantastic canvas for bright, fresh flavors. However, it requires a bit more attention, especially if you plan to whip it.

• For standard white chocolate ganache: Follow the same process as semi-sweet chocolate ganache, ensuring your chocolate is fully melted before mixing in your flavoring.
• For whipped white chocolate ganache: Quality matters! Use white chocolate with at least 30-35% cocoa butter to ensure it has enough fat content to whip properly (If you don't have access to this, work on balancing the perfect ratio of white chocolate to heavy cream). After incorporating the flavor, chill the ganache before whipping to a light, airy texture.

Flavor Combinations:

• White Chocolate Raspberry Ganache – Add our Natural Raspberry Artisan Flavor.
• Lemon White Chocolate Ganache – Stir in our Natural Lemon Artisan Flavor.
• Vanilla Bean White Chocolate Ganache – Use our Vanilla Bean Paste.
• Coconut White Chocolate Ganache – Mix in our Natural Coconut Cream Artisan Flavor
  

How to Make Flavored Ganache

Ingredients

• 8 ounces chocolate, (dark, milk, semi-sweet, or white chocolate), chopped
• 1 cup of heavy cream
• 1-2 tbsp any Amoretti® Artisan Natural Flavors

Directions

1. Place the chopped chocolate in a heatproof bowl.
2. Warm the heavy cream in a small saucepan over low heat until hot but not boiling.
3. Pour the warmed heavy cream over the chopped chocolate. Let sit for about 1-2 minutes, then stir until smooth and fully melted.
4. Stir in 1-2 tablespoons of your chosen Amoretti® Artisan Natural Flavor until fully incorporated.
5. Use immediately or let cool for 1-2 hours at room temperature for a thicker consistency. 
6. When set, you can transfer to a piping bag to pipe ganache on cupcakes/cake/etc, OR, beat with a hand mixer for light and fluffy ganache & decorate cake/cupcakes/etc.