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Ganache FAIL - Page 2

post #16 of 23
Quote:
Originally Posted by sarahgale314 View Post

........ I use 1-1 ratio when using the ganache for glazing a cake like this:

Chocolate cake with oreo French buttercream, ganache glaze, and more oreos on top!

The 2-1 and 3-1 ratios are for when you want to use the ganache as frosting on a cake, as they will thicken much more stiffly............

(Sarahgale314:  I had to run into the kitchen and grab an Oreo.  looks fabulous.)

 

Kitchen Chick:  all these posters know what they are talking about, and make georgous cakes.  Take their advice and try again until you succeed.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #17 of 23
Some people can taste stuff like that, and some can't... I am a "super taster" and am therefore very sensitive to flavors. Check it out - there are three levels of tasters:

http://www.bbc.co.uk/science/0/22941835
post #18 of 23
Thread Starter 
Thank you all! I tried it again using semi-sweet chips and a slow microwave melting method. the. Did the same thing with Lindt white chocolate bars. Delish!

I ganached, then froze the cakes. I have them thawing in the fridge now, and will decorate tomorrow. Fingers crossed!
post #19 of 23
Good ganache is made with good chocolate. Generally, chips from the grocery store ain't gonna cut it. Check out Pastry Portal for their couverture lines, that's what makes good ganache. Or any other good online source for chocolate.
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post #20 of 23
Ha! Lindt bars work well too, I almost mentioned that and then ili saw the last response. Lindt is great.
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #21 of 23
Thread Starter 
Thanks, everyone. Here's a pic of my cake. The bottom tier was the semi-sweet chocolate, and it was very mushy and soft. Made the fondant not look so great. But the top two tiers were the white chocolate and they turned out great! Very smooth and hard.
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post #22 of 23

If your semi sweet choc was soft I'm guessing there wasn't enough cocoa butter in the chocolate you used.

post #23 of 23
Sadly, semisweet and bittersweet chocolate are not distinguished from one another by the USDA. Any chocolate with 35% or higher cocoa content can be labeled as semisweet or bittersweet, so it can be hard to tell what you're getting. The lower the percentage, the softer your ganache will be. 60% seems to be the ideal percentage for me. I like Guittard semisweet, callebaut 60% baking bar or callets, and the ghirardelli 60% baking bar. What's funny is, the ghirardelli bar is not the same as the ghirardelli 60% chips. Buy both and taste them together - they taste quite different, and I think the bar tastes much better.
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