Ganache Made With Dark Chocolate

Baking By bcake1960 Updated 6 Aug 2010 , 2:58am by tesso

bcake1960 Posted 6 Aug 2010 , 2:28am
post #1 of 8

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

7 replies
tesso Posted 6 Aug 2010 , 2:44am
post #2 of 8

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

bcake1960 Posted 6 Aug 2010 , 2:45am
post #3 of 8

Someone?? anyone?? opinions?? Anything?? plezzz.. I need reassurance.. I should have got semi sweet... darn..

tesso Posted 6 Aug 2010 , 2:49am
post #4 of 8

icon_cry.gif I dont count as a response??? icon_cry.gif

I think we posted at the same time !! icon_lol.gif

bcake1960 Posted 6 Aug 2010 , 2:53am
post #5 of 8

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..
Shelly~ thumbs_up.gif

bcake1960 Posted 6 Aug 2010 , 2:55am
post #6 of 8

Ha!! check out our Quotes... too funny!!

KJ62798 Posted 6 Aug 2010 , 2:55am
post #7 of 8

SWEET! I picked up a big bar of Belgian dark today w/plans to make ganache. SO happy to have the ratios.

THANKS!

Kristy

tesso Posted 6 Aug 2010 , 2:58am
post #8 of 8

glad to help. love your sig line.

Quote by @%username% on %date%

%body%