Calling Science And Ganache Experts:)

Decorating By sillywabbitz

sillywabbitz Posted 1 Jun 2010 , 2:09pm
post #1 of 1

So I started using the ganache under fondant 2:1 for choc ganache after watching Sugar Shack's videos and reading on CC how fabulous it is. I had great success using it so I thought, great I'll do it again.

I used the exact same choc (Baker's semi-sweet), exact same brand of cream and I'm pretty sure I have my ratio right.

I used 24 oz of choc to 1 1/2 cups of heavy cream. I was so excited because I chopped the chocolate really fine and it was super smooth.

I let it stand over night (just like before) and it has never hardened. Now my science question is.
When I did this before it was Feb and cool.

My house is at 76 degrees. Is this why it's not setting?
Could over heating the milk cause this? It had just started to bubble and in it went.

I know I can just add more chocolate, I'm just totally floored that the difference is so significant. It is actually at the perfect spreadable stage after sitting overnight instead of that hard but not rock hard stage I had before.

Any thoughts would be greatly appreciatedicon_smile.gif

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