ADoes anyone have a good recipe for ganache under fondant? The last time I did it i think I used a bag of chocolate chips and 2 cups of heavy cream. It got very melty when kept out at room temp and it wasn't even hot out.
AI use 2 bags of wilton metling chips and 1/2 cup of heavy cream...comes out fantastic
I use 2 bags of wilton metling chips and 1/2 cup of heavy cream...comes out fantastic
Can you do the same with the colored candy melts? since they don't have a chocolate flavor it would be kinda like a vanilla ganache...which would be great for me since ganache looks better under fondant but alot of my clients don't like chocolate.
Use 2 parts chocolate to one part cream for dark and milk chocolate and 3 parts chocolate to one part cream for white chocolate. If you use good chocolate you should not have any problems.
AUm, I don't think candy melts and cream = ganache.
That said. Milk and white chocolate: cream -3:1 by weight.
Dark and semi-sweet- 2:1 by weight.