I Solved The Chocolate Ganache Problem (Cant Find Orig Post)

Decorating By Jayde

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Jayde Posted 23 Feb 2008 , 4:24am
post #1 of 1

I use the gharadelli (I think thats how you spell it) chips that are 60% cacao. I like the taste, they are cheaper, and I really cant tell a taste difference between quality block chocolate and them, especially if you use a good cream.

There isnt much of a difference, but if you put in too much cream you just get chocolate soup and it never sets up enough to hold up fondant. If you use the 1:1 ratio, the ganache sets up too firm, and its hard to spread onto a cake. You end up tearing up your cake, which was the original posters problem.

I couldnt find her post, so I was hoping that she would see this, and try the different ratios, and that they would work for her.

JoAnn I am not a guess a 'real' baker. Cake decorating turned from a hobby to a little side business for me. I am completely self taught, and most of my recipes are experiments. I am sorry if I seem ignorant of some things, but if something works for me, I like to share my success.

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