Chocolate Ganache Tart (Gluten Free) | Rebel Recipes (2024)

FAQs

Does chocolate ganache contain gluten? ›

Chocolate ganache is gluten free as long as the ingredients used to make it are gluten free.

Good Quality Chocolate – For a classic ganache, use high-quality semisweet chocolate bars or chips (35-55% cacao) or bittersweet chocolate (60% cacao). It also works with milk chocolate and white chocolate.

For an all-purpose ganache, one that can go from pourable to spreadable to scoopable, use a cream-to-chocolate ratio of 2:3 (bittersweet, semisweet) or 1:3 (milk chocolate, baking chips). This ratio is based on weight, not volume. Ganache changes consistency as it cools.

Chocolate on its own – whether it's dark, milk, or white chocolate – doesn't contain gluten. However, depending on the flavor, manufacturers will add ingredients that contain gluten, so you'll want to know what to look for when making your choice.

Whilst many will be aware of a lot of the main culprits when it comes to checking food labels, it isn't always easy to spot which chocolate is gluten free. Keep an eye out for these gluten-based ingredients in particular: barley malt, wheat flour, malt syrup, and some glucose syrups and dextrose.

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

Making a classic ganache

For perfect results, consider using quality chocolate, for example chocolatier's drops. For this recipe, you will need 400g of liquid cream, 100g of sugar (invert sugar, glucose or other), 450g of dark chocolate (Guanaja or similar) and 50g of butter (optional).

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

What thickens ganache? ›

To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you'll want twice as much chocolate as cream.

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.

Scharffen Berger. All Scharffen Berger chocolate bars are gluten-free, containing less than 20 parts per million of gluten. The brand, which was acquired by Hershey's in 2005, specializes in dark chocolate (some of which contain cacao nibs) but also offers milk chocolate bars.

A: Hello, no they are not gluten free. Helpful?

Many chocolates contain emulsifiers or stabilisers to improve texture and prevent ingredients from separating. Some of these can be derived from gluten-containing grains. Common ones include lecithin (which can be sourced from soy or sunflower) and malt extract (derived from barley).