Ganache Spreading Recipe (Not Pouring Method)

Baking By gloria Updated 1 Oct 2009 , 7:14pm by JanH

gloria Posted 1 Oct 2009 , 3:45pm
post #1 of 4

Have never used it but there appears to be different types.

Does anyone have the recipe for the type that you spread on then use a hot knife to smooth?

3 replies
MikeRowesHunny Posted 1 Oct 2009 , 4:05pm
post #2 of 4

Yes, but only by weight!

White or milk chocolate:

250ml cream (35% fat content)
750 grams chocolate

Dark chocolate:

250ml cream (35% fat)
500 grams chocolate

Bring the cream to the boil and pour over the chocolate. Stir until all the chocolate is melted. Cover the surface with a piece of cling wrap and allow to set overnight (at least 8 hours). Texture should be like peanut butter, if too hard give it a quick blast in the microwave. Once you have covered your cake leave it to set at room temperature for at least 8 hours.

HTH!

Rylan Posted 1 Oct 2009 , 6:05pm
post #3 of 4

Yep, just like bonjovebabe said.

I personally prefer to measure by pound. Just remember, 3:1 for white and milk chocolates and 2:1 for dark and semi sweet.

JanH Posted 1 Oct 2009 , 7:14pm
post #4 of 4

Everything you ever wanted to know about ganache:
(Includes overview, master and other recipes including white chocolate. How to glaze, frost and stack - and more.)

http://www.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

Whipped Chocolate Ganache:

http://cakecentral.com/recipes/2328/whipped-chocolate-ganache

Blender Ganache:

http://www.cakecentral.com/cake-decorating-ftopicp-6176469-.html#6176469

HTH

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