I remember reading a post about using ganache under fondant, but I forgot to save it. I was actually wondering if it can be used to cover RKT which will be covered in fondant.
What proportion of choc. to heavy cream do you use, and is it different for white chocolate?
I know it's a lot to answer, but i will be happy if you can answer even part of it. Thanks!
The ratio for a ganache that can be piped is 2:1 for dark choc and 2.5/1 for milk and white. That ratio being choc/cream of course. I don't see any problem with using ganache over rkt and then fondant but it does seem like an expensive way to cover one.hth
Yeah, I know. I have some white chocolate that needs to be used up soon, and a RKT project to cover so...
Thinking of just adding it to my SMBC now. Not sure.