Karroticus
Posted 15 Apr 2007 , 8:14am
post #1 of 3
What is the best way to make this??
I make a really nice dark choc one using 2kg choc to 1.2kg of thick cream... to make white choc ganache do i use my same way and just use white choc or do i need something else??
Thanks again
2
replies
johannap_73
Posted 15 Apr 2007 , 1:15pm
post #3 of 3
from what i remember you use slightly less cream with white chocolate as it is not a real chocolate!! the ratio is 3 chocolate to 1 cream but this depends on how thick you want it and what you are using the ganache for and also chocolate is slightly like flour they have different moisture content so experiment with it and remember with ganache it is always a ratio..
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