Chocolate Sweetening in Ganache
I need 1 more ounce of 60% bakers chocolate, but i only have unsweetened. How much powdered sugar should I add if I add 1 ounce of the unsweetened? I'm trying to make a ganache.
Best Answer
Honestly, I wouldn't worry about it. It depends a little bit on the ratio of cream to chocolate you're using, but your ganache will turn out fine without adding sugar. If you're only using, say, 2 Oz of chocolate for your whole batch then it's worth adding some sugar to compensate. But if you're making enough to fill or cover something, the reduction in sugar would be hard to notice. You can (and in my opinion should) add a pinch of salt as well, which will help balance the flavors a little bit.
If the ganache does split or curdle, there are ways to fix it as well, usually by adding a little more hot cream at a time and whisking.
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How do you sweeten chocolate ganache?
You can sweeten it slightly by adding a tablespoon of granulated sugar to the heavy cream. As the cream warms, the sugar will dissolve and blend beautifully into the ganache. Also, a tablespoon of corn syrup works wonderfully for adding a slight sweetness. Plus it adds a gorgeous shine to the chocolate ganache.How do you make chocolate sweeter?
The first is to sweeten melted chocolate by adding sugar, honey, condensed milk, or syrup. You can also do this by blending dark chocolate with sweet chocolate like white chocolate. The other method is by pairing specific ingredients with it to enhance the sweetness in the chocolate.How do you add chocolate to a runny ganache?
Weigh and add chocolate in increments. After each ounce, stir the ganache until the new addition is completely melted. If you're using the microwave, add the chocolate to the bowl and stir the ganache before microwaving it again\u2014the heat from the warm ganache may be enough to melt the new chocolate on its own.How do you make ganache less bitter?
Taste the ganache once it's done and if you deem it too bitter, you can add in 1/4 cup powdered sugar or 1-2 tablespoons of corn syrup. Note that these additions will change the consistency slightly though, so try to get the sweetness right using the chocolate instead!How to Make Silky Chocolate Ganache
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Answer 2
60% chocolate is roughly the same as semi-sweet chocolate. In most recipes, you can substitute 1oz unsweetened chocolate + 1 Tablespoon granulated white sugar for 1 oz semi-sweet chocolate.
This substitution ratio may not always scale perfectly for baking (ex, 16 oz unsweetened + 1 cup sugar may not be the right substitution for 16 oz semi-sweet in a cake), but it works well for partial substitutions like yours, and in ganache, hot chocolate, etc.
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