Chocolate Ganache Help!

Decorating By NetworkZombie Updated 3 Mar 2014 , 6:39am by NetworkZombie

NetworkZombie Posted 3 Mar 2014 , 5:33am
post #1 of 3

Hi All,

 

I'm about to make some chocolate ganache for tomorrow. As I am in Australia, ill be using pure cream with a 36% milk fat, and Cadbury's dark chocolate melts. Which has 43% cocoa solids. Do I use a 2:1 ratio or 3:1 ratio. 

 

Iv'e never used this chocolate before, so I thought I would seek some advice first. Thank you kindly in advance. 

 

- NetworkZombie - 

2 replies
Shazza65 Posted 3 Mar 2014 , 6:07am
post #2 of 3

Hey NetworkZombie

I use 2:1 for dark and milk and 3:1 for white.

 

Head on over to youtube and check out Inspired by Michelle. Really easy tutorials,and she explains simply. I  find the  Melts doesn't always fully melt as it's compound chocolate. I tend to use family eating blocks of chocolate, which taste much nicer, and can be cheaper when it's on sale. Also, someone has to make the sacrifice to eat leftovers :smile:

NetworkZombie Posted 3 Mar 2014 , 6:38am
post #3 of 3

AThanks Shazza65! I just made 900 chocolate to 450 cream. I made sure they were air pockets not chocolate!

[IMG]http://cakecentral.com/content/type/61/id/3196298/width/200/height/400[/IMG]

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