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Kim_in_CajunCountry
Posted 24 Oct 2008 , 12:59am
post #2 of 5
You can use anything from candy melts to gourmet chocolate. The better the chocolate, the better the ganache. I have used a large bar of Ghirardelli semi-sweet chocolate and then made up the difference with dark chocolate melts.
Ganache can be poured on your cake or used as a filling. Here's some info from another post that you may find handy
Quote:
Originally Posted by wgoat5
here is some info I think you would would be interested in ...
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
here is some info I think you would would be interested in ...
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
Good luck!
Everything you ever wanted to know about ganache:
(Overview, master and other recipes including white chocolate. Also info on glazing, smoothing, stacking and more.)
http://www.cakecentral.com/cake-decorating-ftopict-497433-.html
Chocolate 101:
http://tinyurl.com/ytby97
HTH
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