Does anyone have a setting ganache recipe I can use under fondant in US measurements?
Also does anyone know if I can use it on a sculpted cake?
Measure by weight using 2:1 ratio of chocolate and heavy whipping cream. Use a 3:1 ratio for white chocolate. I've seen people use it in sculpted cake and it works.
OK! Not trying to sound stupid, but when you say 2-1 do you mean 2 cups chocolate to 1 cup cream? If so do you mean melted or chopped chocolate?
Like I mentioned, measure by weight. 2 pounds of chocolate : 1 pound cream.
I let my cream boil over low heat. Once I feel that it is ready, I turn the heat off and throw in my chocolate chips (chop chocolate if you are using a block). I let the heat of cream melt the chocolate for a minute or so and then stir until incorporated.
Let it settle until it thickens.
OK! Thanks! That makes sense!
Can I ask -- what exactly is a pound of cream?? Are you talking 16 oz liquid measure = 1 lb cream?
i was wondering the same thing.. took it as 16 oz. of heavy whipping cream?