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Hi, I have used ganache. My recipe is in 1:2 ration. If you use 200ml of cream, use 400g chocolate. You can whip it and use it as a filling or pour it over a cake to get a nice shiny look. Here is a link for you to see from Sugarshack's blog,
http://sugaredblog.blogspot.com/2009/01/new-orleans-doberge-cake.html
You need to scrawl down to get to the ganache topic.
HTH.
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