What is your favorite ganache recipe? I tried one the other day, but it never set enough for me to whip it. It was a 1:1 ratio of chocolate and cream. I think I remember someone telling me that a 2:1 ratio works better. TIA!
I use 2:1 ratio of milk chocolate to cream and it sets fine.
2:1 will set enough that you don't need to whip it - it's spreadable. If it's too hard and you want to whip it, you can microwave it briefly.
Try doing a 1.5:1, especially if it's cold where you are, if you want to whip it for piping.
I'm in Florida. It may never really get cold here
Ahh, that might be your problem. I find that I have to adjust my ratios significantly depending on the weather. Where I live, it can be 40 degrees in the summer, and below 0 during the winter.
AWhat kind or name of brand do you use when making ganache under fondany? Is Hershey's semi sweet mini chocolate chip can be use as ganache? Or do Ricoa baking chocolate is also ok? Or Dutche bar chocolate? Thanks.
I'm not familiar with US chocolate brands - there's lots of threads here that contain that info if you search. But I use a pretty middle of the road chocolate buttons and it works fine. Use whatever chocolate you like eating.