Ganache Recipe Under Fondant.

Baking By Hela Updated 27 Feb 2014 , 4:49am by Hela

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Hela Posted 20 Feb 2014 , 6:59am
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ACan I use Hershey's semi-sweet chocolate chips to make Ganache ?? And for 300 g how much cream ?

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Eachna Posted 26 Feb 2014 , 7:35pm
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Quote:

Originally Posted by Hela 

Can I use Hershey's semi-sweet chocolate chips to make Ganache ?? And for 300 g how much cream ?

 

I wouldn't recommend it. I *have* used chocolate chips, for practice :D, but they're full of fillers. So, it's really hard to get them to blend properly.

 

I always get confused with metric, but I *think* you do an even mililiter/miligram match.

 

So, two for one, it would be 300 grams chocolate, 150 mills (mils?) cream (for dark chocolate)

3:1 it would be 300 grams chocolate, 100 mills cream (for white or milk chocolate)

 

Anyone out there good with metric?

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thecakewitch Posted 26 Feb 2014 , 7:42pm
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MBalaska Posted 26 Feb 2014 , 10:40pm
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Quote:

Originally Posted by Hela 

Can I use Hershey's semi-sweet chocolate chips to make Ganache ??

 

It's fine for cupcakes and kids stuff, they love the taste and they are familiar with the taste.   It also firms up well for piping.  But it's not for fancy pouring ganache.

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Hela Posted 27 Feb 2014 , 4:49am
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A

Original message sent by MBalaska

It's fine for cupcakes and kids stuff, they love the taste and they are familiar with the taste.   It also firms up well for piping.  But it's not for fancy pouring ganache.

No I want to use it under fondant

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