I recently posted a question on CC asking about ganache in preparation for my first attempt at making and filling/icing a cake with it. Thanks to all the helpful responses I received, it went well. I think the MMF Iooked the cleanest, compared to when I use bc.
Now I have more questions because the ganache was a hit. Everyone loved it! I want to try pouring ganache now.
Last time I used twice as much Nestle semi-sweet chocolate chips as heavy whipping cream and used the microwave, then let it sit overnight.
For poured ganache, do I do the same? Do I just warm it up after I'm done with the crumb coat, so I can pour? Or do I need to make a different batch of ganache for pouring?
If anyone has other tips/advice, that would be great!