I tried the white chocolate ganache, 3:1 ratio but it still seems very liquidy (i think i just made up that word, lol) I know it's supposed to be the consistency of peanut butter right, i've let it sit for about 3 hours, is it too late to add more choc? Any suggestion, this cake is for tomorrow. thanks!
Mine was like that until I refrigerated it overnight.
If it isn't due until tomorrow, put it in the fridge. It will set up. I've made ganache alot of times and it does take awhile to set up.
If it isn't due until tomorrow, put it in the fridge. It will set up. I've made ganache alot of times and it does take awhile to set up.
The ratio is 2:1....Right after making it, it should be a really nice pouring consistency, but not a loose liquid three hours after.....By then it should have started to firm up.....I would suggest melting some more chocolate.
When it's melted, add it to the ganache and whisk that up...Putting it in the fridge will result in it becoming almost a fudge-like thickness.
I think it depends on whether it's the pouring ganache or the setting ganache that replaces buttercream under fondant. If it's the setting ganache, the ratio is 3:1 using chocolate weight to cream volume. It does take a while to thicken depending also on the temperature in your house.
Thanks everyone, I need to learn to be patient, i went ahead and added a little more choc to it and it is fine now. This was for setting.
I do have one more question. Can i refrigerate ganache, what i have left of it? If so then how long is it good for?
Every thing I've seen is that white chocolate is 3:1, and regular chocolate is 2:1. I have the Planet Cake book and that's what they have listed - haven't had a chance to try it yet.
Just remembered, it makes a difference on the white chocolate you use. Some of the less expensive white chocolates do not have any cocoa butter in them, and you really need the cocoa butter. HTH
white is 3 to 1 and chocolate chocolate is 2 to 1. Leftovers should be refrigerated
You can always try whipping the liquid ganache, my first attempt did not thicken, but then I treated it like whipping cream and the result was yummy white chocolate whipped cream!!!
sugarshacks.. dvd. on topsy turvy.. she says white chocolate is 3:1 and dark chocolate is 2:1.. i do believe it has to be good quality chocolate either way.. her dk. chocoalte on the dvd is 2:1.. and she makes it and lets it sit for a while.. before applying it to the cake. before applying her fondant. hth
Yes I measured by weight, I didn't think about the quality of the choc though. Could someone please tell me if and why the 35% fat really makes a difference? I know I read that in another thread. Thanks for everyone help!
Yes I measured by weight, I didn't think about the quality of the choc though. Could someone please tell me if and why the 35% fat really makes a difference? I know I read that in another thread. Thanks for everyone help!
Yes I measured by weight, I didn't think about the quality of the choc though. Could someone please tell me if and why the 35% fat really makes a difference? I know I read that in another thread. Thanks for everyone help!
Yes I measured by weight, I didn't think about the quality of the choc though. Could someone please tell me if and why the 35% fat really makes a difference? I know I read that in another thread. Thanks for everyone help!
Im new to this when u guys say 3:1 ratio what does that mean? also I was actually talking to a friend thats a chef and she was telling me about white chocolate ganache, how she add a little of mashmallow, and that helps it set more.... so I hope this help, I havent tried it myself yet, but hope this helps
Whte Chocolate Ganache is 3:1 ratio, milk chocolate is 3:1 ratio, and Semi sweet or dark is 2:1 ratio. It needs time to set up - like over night in a cool room.
Well everything turned out ok and i think i'm sold on ganache! I didn't realize i would have such a hard time with a square cake. I am just really horrible at shaping my cakes before i apply the fondant. I hope i get better with practice. Here's the cake...
I used ganache for the first time recently and I'm never going back since I could never get my buttercream smooth. I used the 2:1 ratio (600g chocolate and 300g fresh cream). I have made ganache for desserts before and I must say that it is always better to use a good quality chocolate. I use Callebaut. Depending on how warm it is ganache can take a longer or shorter time to firm up at room temp. I like to make it the night before and leave it on the counter. I don't like putting it in the fridge cause it sets up too much and then I always manage to over heat it.
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