Understanding the structure of ganache: Link between composition and texture

Ganache is a common chocolate preparation used as a filling for chocolate bonbons. The aim of this study was to understand the links between ganache composition, microstructure and macroscopic behaviour. The study proved that hot ganache is an oil-in-water emulsion, which evolves upon cooling into a bicontinuous system. Dark and white model ganaches were manufactured to understand the roles of components such as sugar, water, fat and cocoa in ganache structure and texture. Water activity and consistency of hot ganache, as well as firmness of crystallised ganache were measured. Real ganaches, standard and split (i.e. destabilised), were also manufactured, and analysed by confocal laser scanning microscopy (CLSM). Results showed that the main parameters explaining ganache behaviour and texture were the quantity of free water in ganache, and the balance between the aqueous phase and the fat phase. Results also highlighted the importance of non-fat cocoa in ganache, as a texturing agent that can help stabilise (in the case of standard ganache) or destabilise ganache (in the case of split ganache).