I am about to make ganache and I've confused myself. I've read on a couple threads here that the proper ratio is 2 parts choc to 1 part cream, or 3 parts white choc to 1 part cream.
However, Cake Bible "Light whipped Ganache filling and frosting" calls for 1 part chocolate to 2 parts cream. Cake Bible "Dark Chocolate Ganache Filling and Frosting" calls for 1 part chocolate to 1 part cream. WBH "whipped chocolate ganache" calls for 1/2 lb choc to 1 qt cream (which is 1 part choc to 4 parts cream if my math is right.)
What is the difference? Why do these books say more cream than choc and what I read here says more chocolate than cream.
here is a link to post we had on the this issue.