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Originally Posted by kater82
I am making chocolate ganache to pour over a cake. I have unsweetened chocolate or milk chocolate chips. I assuming to use the milk chocolate. Now do I do the 1:1 ratio to pour it easily or the 2:1?? Thanks
I am making chocolate ganache to pour over a cake. I have unsweetened chocolate or milk chocolate chips. I assuming to use the milk chocolate. Now do I do the 1:1 ratio to pour it easily or the 2:1?? Thanks
You definitely need more milk chocolate than you do dark chocolate to get a good consistency.....I don't have the ratio because I always eyeball mine... but whatever you usually do with semi sweet you need to use more milk chocolate. You could probably throw in a little unsweetened too if you want a darker flavor.
I need to make some too, but just pulled out my heavy cream only to find out it expired two days ago. Guess I have to wait until tomorrow. To answer your question, to glaze the cake, use 1:1 ratio. You can add a little butter or corn syrup to enhance shine.
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