ASo in my country it's hard to find gelatin however I have corn syrup and glycerine on hand. I am making a ganache and would like for the ganache to stay on and not be too melty and the recipe I am using needs gelatin . Should I just add some corn syrup and glycerine instead?
ACorn Syrup will make it rather sticky and like play dough (think modeling chocolate), and glycerine will make it runny. I don't think either of those are what you're looking for at all
Where in the world are you? What's the weather like?
Ganache is very straight forward to make, it really only needs 2 ingredients: Chocolate and Heavy Cream. Depending on the ratio, you can achieve different consistencies. In my experience, if it's 2 parts of chocolate to 1 part of heavy cream, it will stay on the hard side after application. If it's 1:1 it will be spreadable. 2:1 also works for White Chocolate Ganache.
Hope that helps! :) Regards, Cin
AYes thank you soo much . I am from egypt and in order to get gelatin it's basically hard to find unless you go to downtown which takes 2/3hours to get there.
You can go up to 4:1 chocolate to cream for ganache, I would start at 2:1 in small batches, and work your way up til you find a ratio that works for you.
I agree, adding any of those things won't give you the result you are looking for. Corn syrup won't make it doughy, it won't make it any firmer though. Some recipes call for it because they think it will add shine, or to make it easier to pour.
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