Everywhere I have looked, I have read that to get a firmer ganache, you use 3 parts chocolate to 1 part heavy cream. To me, that is like comparing apples to oranges. The cream is a liquid so it would be measured in liquid ounces and the chocolate would be measured dry weight. Does three to one mean to measure the chocolate after it is melted? HELP!
1/26/11 at 6:03pm