Liquid In Ganache

Baking By cutthecake Updated 9 Jun 2010 , 10:39pm by mamawrobin

cutthecake Posted 9 Jun 2010 , 6:29pm
post #1 of 3

How much liquid (liqueur, flavorings, etc.) can be added to ganache? How much can the ganache support?
How much liquid can white chocolate ganache support?

Or is it best to add nothing and just let the chocolate flavor shine?

2 replies
Crabbabs Posted 9 Jun 2010 , 6:52pm
post #2 of 3

I just asked a similar ganache question. The ratio of chocolate to cream is usually 2 to 1 (with milk or white chocolate I use 3 to 1). If you want to add a liquid flavoring, just reduce an equal amount of cream.

Here's the link to the other post:
http://cakecentral.com/cake-decorating-ftopicp-6844129-.html#6844129

mamawrobin Posted 9 Jun 2010 , 10:39pm
post #3 of 3
Quote:
Originally Posted by cutthecake

How much liquid (liqueur, flavorings, etc.) can be added to ganache? How much can the ganache support?
How much liquid can white chocolate ganache support?

Or is it best to add nothing and just let the chocolate flavor shine?




Personally I don't like adding any flavorings to my ganache. It's just so good like it is. If it ain't broke don't fix it. thumbs_up.gif

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