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How To Make A Shiny And Glossy Chocolate Ganache

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Making your chocolate ganache shiny is extremely easy, actually, and it requires one secret ingredient, which we will reveal later in this article.

what is a chocolate ganache?

Simply put, a chocolate ganache is a mixture of chocolate and cream. It is used for a cake filling, frosting or glazing cakes, decorating cupcakes, or as a filling for your pastries and even your chocolate truffles. It will help to uplift any of your baked goods from a taste and decorative perspective.

How can you make a chocolate ganache?

First, you’ll need to melt the chocolate using a bain-marie method. Ensure that the chocolate is not touching the water and that no water vapor enters the bowl! Water is the enemy here! Place your chocolate coins or chopped chocolate in a glass bowl with hot cream. Pour the hot cream into the bowl holding the chocolate coins and keep mixing until the cream and chocolate have been well combined. As you keep mixing the ganache will become like a thick chocolate mixture. So that is your standard basic ganache.

the secret to making your ganache shiny

And now for that secret ingredient:

It’s glucose! 

Glucose is the secret to making your ganache extra shiny and glossy, no matter if you're using dark chocolate or white chocolate. Just a small amount of glucose or corn syrup will help give your ganache that irresistible, gorgeous shine, even after it has cooled down. 

Melted chocolate ganache usually appears shiny at higher or even room temperature. However, the ganache will lose its shine and become more matte once it's cooled down. The added glucose will help your ganache retain its lovely appearance. A small amount of glucose can help create that perfect glossy finish without watering down your ganache frosting.

Shiny Ganache Recipe

Ready to make some extra shiny chocolate ganache? Here's an easy chocolate ganache recipe you can follow!


  • 100 ml Heavy Cream
  • 70 g Chocolate chips or coins
  • 2 tbsp Glucose or corn syrup


  1. In a saucepan, heat the heavy cream over medium heat. The cram has to be almost scalding hot but not boiling.
  2. Place your chocolate coins in a heat-proof bowl. Then, pour the hot cream over the coins.
  3. Add the glucose or corn syrup to the mixture.
  4. Stir with a whisk or a spatula until the mixture thickens. This will create a glossy and thick ganache.
  5. Let cool to just slightly over room temperature before using. A slightly warm ganache is pourable without being a complete mess.
  6. The best thing is that this ganache stays glossy even after being placed in the fridge.

adding flavors to your ganache

You can add your own twist to the ganache by giving it extra flavoring. Here are some flavors you should consider adding to your ganache:

  • Add a splash of coffee to your ganache to give it that coffee kick.
  • The classic vanilla and chocolate combination is unbeatable! Add a teaspoon of vanilla extract to give it some extra flavor punch.
  • Add a bit of ground sea salt to enhance your chocolate ganache flavor. Chocolate and salt are truly a match made in heaven. Try it.
  • Want something fresh and tangy? Add some orange or lime zest to give your ganache a citrusy kick.
  • Love peanuts? Add some peanut butter to your ganache. Chocolate and peanut butter is a classic combination and will work like magic in a ganache.

To ensure your ganache stays smooth, shiny, and glossy, add in the extra flavoring while heating. Then, mix them until well-combined with the chocolate.

For a full list of our Embassy Chocolate products, click on the button below to download our product brochure. Or, if you require some personal advice about our couverture chocolate, feel free to contact us, and one of our knowledgeable sales reps will be happy to contact you.

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