Choc. Ganache Ratio For Under Fondat? Help

Decorating By erilay Updated 7 Dec 2009 , 6:47am by metria

erilay Posted 4 Dec 2009 , 8:01pm
post #1 of 7

I think it is 2 to 1 for dark and 3 to 1 for white? Is this correct? If I am doing half milk and half dark choc. or semi sweet. What is the ratio?
Thanks so much.
I am making it now if anyone can help. THanks

6 replies
ibmoser Posted 4 Dec 2009 , 8:26pm
post #2 of 7

Planet Cake does recommend 3-to-1 for white and 2-to-1 for dark. Milk chocolate is not addressed - guess a mix of dark and milk would be okay at 2-to-1?

metria Posted 4 Dec 2009 , 8:37pm
post #3 of 7

I found this video tutorial on

I asked what ratio they used and they responded with:


For dark chocolate you use one part cream to two parts chocolate, if you use a really good quality chocolate like Callebaut, you'll need one part cream to 1.5 parts chocolate.
You need to let it cool so it becomes spreadable.

erilay Posted 4 Dec 2009 , 8:53pm
post #4 of 7

What a great site. THanks for the info. Luv it!!!

Rylan Posted 6 Dec 2009 , 4:43am
post #5 of 7

Check my signature. I also made a tutorial on how to make it.

If you will use a mixture of milk and dark/semi sweet ganache, I suggest you measure them separately first and then combine the ingredients after measuring. Measure your 3:1 ratio for milk and 2:1 ratio for dark/semi sweet.

JustToEatCake Posted 7 Dec 2009 , 2:12am
post #6 of 7

I just did this TWICE. Here is my amounts

1 Bag 24 oz bag Milk chocolate
1 Bag 10 oz bag of Semi Chocolate
17 ozs of heavy whipping cream

Came out perfect!

metria Posted 7 Dec 2009 , 6:47am
post #7 of 7

My first time using ganache today. After I covered it with MMF, I have to say it was the cleanest looking cake I've ever made!!!

12 oz. Nestle Semisweet Morsels
6 oz. heavy whipping cream

Heated cream in saucepan until it just started to lightly boil. Poured over morsels in a pyrex bowl and let stand for at least a minute. Stirred until cream well incorporated. I had to microwave it for 30 seconds to help get all the lumps out. I covered it with plastic wrap, letting it cling to the surface. When it was room temperature, I iced my cake with it (7" round).




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