I've read through numerous threads on covering a cake with ganache and wanted to try it tonight. I made the ganache this morning so it could set while I am at work today. I used 1lb of callebaut to 3/4c cream (one of the threads said 1/4c cream to 4oz of chocolate.) My mixture ended up being thicker then the peanut butter consistency. Should I add more cream? Just try it anyway as is? I think my math was correct but I did make it at 5 this morning.
Any help would be appreciated!
Hmm, yes the ratio is 2:1 for dark chocolate ganache under fondant so you have too much chocolate in there. 3/4 c. cream = 6 fluid oz. so you needed only 12 oz. of chocolate. If you have time melt the ganache down and add 2 oz. (1/4 cup) more cream, then you would have the correct ratio.
Thank you! That will be the first thing I do when I walk in the door today!