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?
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
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.
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