Does anyone have a recipe for Ganache? I am new to all of this, so any help would be greatly appreciated!!
Hi, if you want to pour it over a cake, the ratio is 1:1 of cream and chocolate. The chocolate should have more than 50% cocoa solids.
If you want the ganache to be used under fondant, then ratio is 1:2 of cream and chocolate. It will be a spreadable consistancy.
Here is a great step by step,
Wow, thanks so much!