Thanks Icer101, the post was helpful. She is using a 3 to 1 ratio of chocolate to cream, which I think helps to get a more firm ganache. My biggest question now is what is meant by 3 to 1 when you are dealing with one item that is a liquid and one item that is dry weight. Are they talking about measuring the chocolate in liquid measure after melting it? If anyone can help, I would sure appreciate it.
1/26/11 at 6:07pm