Hi everyone, I am back from my schooling in Switzerland, what a load of chocolate there is there! Good to be back.

I am making a chocolate cake that i want to coat in dark chocolate ganache. What is the ratio that you use for chocolate to cream? ( i usually add just a little corn syrup to get the shine) I used to make it when i was in my internship however, it was crappy chocolate and i don't remember the ratio. i am going to use "Bakers" brand chocolate and heavy cream.. If you can, help! lol. Also, what do you use to sort of crumb coat the cake first? just some stiffer ganache, or buttercream? Thanks everyone!
~ Pastrypuffgirl

Sorry ~ can't help you but Welcome Back! Did you look in the recipes here? I know there are ganache recipes here.

Deb

Welcome back!
It seems that the ratio varies from recipe to recipe, though I've most often seen equal parts chocolate and cream - I stick with that one - it's the easiest to remember!

If double cream is the same as heavy cream- you can use 600ml cram to 400g chocolate. I have also seen the recipie as a 1:1 ratio. Just use what you prefer...I think it does very much depend on the chocolate- brand etc. quality, so you may have to try it out.
mel

PastryPuff.. hello from a fellow Jersey girl. When I make a ganache I use a little less cream than chocolate. example- 10 ounces of chocolate with 8 ounces of heavy cream. This usually works out pretty good. Also I do a light frosting of chocolate buttercream (1/2 butter 1/2 crisco recipe) on the cake and refridgerate it for about 1/2 hour before I pour the ganache. Hope to talk to you again. Ginny

thanks everyone for the help. I'll just give it a shot and see what happens lol. HaHaHa she forgot Mommy was logged in...have to get used to being home with the same computer again puff!