ilovefondant Posted 11 Oct 2012 , 3:42am
post #1 of

ok all you ccers I need your help? I need to make some ganash for an 8" cake the kind that you can pour over the cake not the kind that is an icing and I also need the proper ratio and the kind of chocolates that you need I appreciate all your help you are like a big family and you are there to help whenever you are called on god bless you all

2 replies
Johnica10 Posted 11 Oct 2012 , 2:05pm
post #2 of

Good Morning,

This is my go to recipe for Ganache:

9 ounces bittersweet or semisweet chocolate, finely chopped
1 1/2 cups heavy cream


Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

Hope this helps!
Johnica

MissPastryChef88 Posted 19 Oct 2012 , 1:26am
post #3 of

Ganache should be 110F for pouring. Any cooler, and it will be thick and you will have curtains. Any warmer, and it will be too thin.

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