mami2sweeties Posted 4 Nov 2005 , 3:02pm
post #1 of

I am working with ganache to cover a cake. What is the right recipe, 1:1 ratio of cream and chocolate? Let it cool to pouring consistancy? How long to cool? How much for a 12 in round cake? Will have to double coat?

What kinda chocolate do you use? Is semisweet ok or does it need to be bittersweet?

Your help is always appreciated!

1 reply
DiH Posted 4 Nov 2005 , 3:28pm
post #2 of

About ganache, Sherry Yard's "The Secrets of Baking" gives specific recipes, applications and terrific step-by-step directions... with photos.

A great buy!

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