I'm just wondering if anyone has successfully used a 3:1 ratio on milk chocolate ganache? I normally use 2:1 for milk chocolate and 3:1 for white but I am having problems getting approval from my state for my cottage food application. They are requesting a 3:1 ratio for both. Thank you in advance!
I use 3:1 for milk and white chocolate. 2:1 for dark chocolate with around 53% cocoa. 1:1 for dark chocolate with 70% cocoa.
Thank you so much for your response. I was hesitant to change my recipe before having a chance to try it out but it makes me feel much better knowing that it will work!