My ganache is 12 ounces chocolate with 236 ml cream. I am going to set it up overnight. Will it need a dam if I use it as a filling? I would hate for it to be like peanut butter and I am tricked into not using a dam and it squeezes out.
If I do need a dam, is there some way to make it thicker so I can use that? I would think it would look funny if I use BC as a dam with ganache as the filling
Hi there, I always use a dam regardless what filling I use. If you want the dam to be choc bc, add a bit a of ganache to your normal bc and to make it stiff, put a bit more of powdered sugar. Once you've done that, you should be able to pliable in your hand without sticking in your hands.