I know that white chocolate isn't really 'chocolate' per se, but does dark chocolate ganache offer any more benefits as opposed to white ganache under fondant? Is dark chocolate easier to work with, I've heard about the ratio or 2:1 for dark and 3:1 with white.
Anybody have any advice :)
I really don't know myself, maybe for the taste, but I do use white chocolate under my fondant.
Thank you, do you prefer to use the white over the dark then? Also, it's quite humid over here so I'm worried that I may have experience trouble with white chocolate consistency ?
I am new to using ganache to decorate with altogether. But I liked how I can ice a cake and how smooth and sharp the cake stays. I use the white under fondant because I'm afraid the dark will show thru that's all. lol. I love the taste of ganache too.
I can't speak of the humidity because I don't really have that problem where I am. I may be in trouble with the heat tho in the next couple of months.
Speaking of chocolate in general, dark is often cheaper, much easier to work with, and less finicky than the others. It's more predictable. In my opinion, it holds a firmer set than white or milk. Good reasons in support of dark over the others. Ultimately, the cake flavors will determine which is more complementary.
I'm guessing it's because it started here in Australia (the idea of using it under fondant) and chocolate mud cake is a very popular celebration cake here and dark chocolate ganache is a tradition icing for that cake.
White chocolate works perfectly well and can be flavoured.
Dark chocolate ganache doesn't show through fondant.
Because dark chocolate sets up firmer and is a stronger platform to lay fondant on especially if sharp edges need to be achieved. Higher cocoa solid in chocolate makes for a stronger ganache. White chocolate ganache even at 3:1 ration does not set up as firm.
Thank you for all replies. I've found it very helpful :)