3
replies
AmbitiousBeginner
Posted 27 Nov 2013 , 4:54am
post #2 of 4
With the 2 to 1 ratio for milk and dark chocolate and the 3 to 1 ratio for white chocolate, it will not melt at room temperature indoors. That's what I've done, and from what I've read, seems to be the most common for filling and icing. I don't know anything about macaroons though.
Smckinney07
Posted 27 Nov 2013 , 5:05am
post #3 of 4
Ahttp://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Here's a great article about ganache, with a video tutorial.
Milk and White Chocolate (3-1) tend to be softer then Dark (2-1) so I use different ratios.
Quote by @%username% on %date%
%body%