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
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!
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.