Ganash Under Fondant

Decorating By allaboutcake8045 Updated 17 Aug 2013 , 10:42pm by Smckinney07

allaboutcake8045 Posted 17 Aug 2013 , 3:19am
post #1 of 14

I was reading some post about putting ganash under fondant.  Several people mentioned a ratio of 2:1 chocolate, 3:1 white chocolate.  What is the ratio of?  I'm confused.



13 replies
MBalaska Posted 17 Aug 2013 , 3:26am
post #2 of 14

allaboutcake8045:  the search function in the upper right corner of the page is an answer genie........

that you're goinna learn to LOVE.  here's a previous thread on ganache.  enjoy.

AmbitiousBeginner Posted 17 Aug 2013 , 3:38am
post #3 of 14

2:1 means twice as much milk/dark chocolate as heavy whipping cream, and 3:1 means three times as much white chocolate as heavy whipping cream.


ex.  1 c. cream and 2 c. chocolate; 1 c. cream and 3 c. white chocolate


You should definitely read old threads before trying


A great youtube tutorial is by InspiredbyMichelle, she has a 3 part series for working with ganache, and she's the only one that I've seen that makes ganache using a microwave, which I love.

allaboutcake8045 Posted 17 Aug 2013 , 3:42am
post #4 of 14

Thank you. That's what I thought and have actually been doing, but I wanted to make sure something new hadn't come along that I need to know.  LOL  Busy summer!

allaboutcake8045 Posted 17 Aug 2013 , 3:44am
post #5 of 14

I have another question for you...I have only made chocolate ganashe, so do I use white chocolate chips? I have seen some posts where people are using candy bars, is that right?  I would have thought there is too much oil in white chocolate candy bars.



Smckinney07 Posted 17 Aug 2013 , 5:24am
post #6 of 14

ASome chocolate comes in bars with 2oz squares, chipcs, nibs, buttons, disks, etc. they come in all forms. Is there a specific brand your asking about? With ganache I like to use the highest quality I can get. I use it often so I tend to buy it in larger quantities.

Smckinney07 Posted 17 Aug 2013 , 5:26am
post #7 of 14

AInspired by Michelle has a lot of great tutorials about ganache and chocolate in general. But going back to your original question, just to clarify. When making dark chocolate use the 2:1 ratio and 3:1 with the white chocolate (meaning more white chocolate to cream).

allaboutcake8045 Posted 17 Aug 2013 , 3:43pm
post #8 of 14

Smckinney07, I wanted to use the Wilton melting chocolates for the white chocolate ganashe. Will that work?

maybenot Posted 17 Aug 2013 , 10:11pm
post #9 of 14

I wouldn't recommend using Wilton Candy Melts for ganache.  Even though "white chocolate" is not technically "chocolate", there are better options that candy melts or even basic white chocolate chips--Valrhona, Callebaut, Peters, Guittard, Lindt, Ghirardelli.

kikiandkyle Posted 17 Aug 2013 , 10:19pm
post #10 of 14

White chocolate is available in many different qualities and varieties in each country, bear in mind that advice on brands and types from one country may not apply in another. 

Smckinney07 Posted 17 Aug 2013 , 10:20pm
post #11 of 14

AI think the melts are more for chocolate suckers and decorations like that.

I would definitely use a different brand for ganache as MaybeNot stated.

howsweet Posted 17 Aug 2013 , 10:27pm
post #12 of 14

Volume of chocolate? I thought it was 2g choc to 1 ml cream

Smckinney07 Posted 17 Aug 2013 , 10:38pm
post #13 of 14

AYes, 2:1 thanks! I wrote that late last night

Smckinney07 Posted 17 Aug 2013 , 10:42pm
post #14 of 14


Here is a good article and tutorial explaining the differences with a video tutorial. With white chocolate I use more chocolate to cream because it doesn't firm up as much for me anyway.

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