Hi.. all the recipes for ganache I have looked at call for semi sweet chocolate.. Has anyone used Dark Chocolate instead?? I didn't want that chocolate chip taste so I got dark chocolate.. just wondering if it made a huge difference.. thanks
you can use dark here are the ratios;
Ordinary Dark: 1 pound dark chocolate to 1 cup (8 ounces) heavy cream .. Used as a glaze or beaten to a "buttercream-like" texture for cake fillings and/or frostings
Rich Dark: 1 pound dark choc to 12 ounces heavy cream.. Same as ordinary dark.
Truffle Dark: 1 pound dark choc to 16 ounces heavy cream.. Beaten to a thick and velvety texture for fillings
Someone?? anyone?? opinions?? Anything?? plezzz.. I need reassurance.. I should have got semi sweet... darn..
I dont count as a response???
I think we posted at the same time !!
Hahaha Thank you thank you thank you tesso. That is what I wanted to hear... now I can go make it... Bonus!!! thanks for the ratio's.... your great!!! How funny we posted the same time... Really thanks again..
Ha!! check out our Quotes... too funny!!
SWEET! I picked up a big bar of Belgian dark today w/plans to make ganache. SO happy to have the ratios.
glad to help. love your sig line.