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There are several recipes for poured ganache in the articles section. basically 1 part chocolate to 1-2-2 parts cream.
4 ounces of chocolate to 6-8 ounces of cream. You can also add butter and a tablespoon of clear corn syrup for shine.
If you make more than you think you need, it will pour easier. To get specific drips down the side, use a squeeze bottle

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