post #1 of 2
I want to make a poured type icing using ganache instead of a tried and true poured icing.
What is the best way to thin out the ganache so that it pours on the top/sides nicely.
Can you make a good white chocolate ganache (what type of chocolate do you use)?
Thanks!
1
reply
post #2 of 2
does not need to be thinned down. Just use it before you refridgerate it. Make the recipe and then allow it to cool a bit, then just dip the tops or pour over.
You can make white chocolate ganache, however it takes double the white chocolate to cream.
Stephanie
Quote by @%username% on %date%
%body%