Hi All,
I'm about to make some chocolate ganache for tomorrow. As I am in Australia, ill be using pure cream with a 36% milk fat, and Cadbury's dark chocolate melts. Which has 43% cocoa solids. Do I use a 2:1 ratio or 3:1 ratio.
Iv'e never used this chocolate before, so I thought I would seek some advice first. Thank you kindly in advance.
- NetworkZombie -
Hey NetworkZombie
I use 2:1 for dark and milk and 3:1 for white.
Head on over to youtube and check out Inspired by Michelle. Really easy tutorials,and she explains simply. I find the Melts doesn't always fully melt as it's compound chocolate. I tend to use family eating blocks of chocolate, which taste much nicer, and can be cheaper when it's on sale. Also, someone has to make the sacrifice to eat leftovers 
AThanks Shazza65! I just made 900 chocolate to 450 cream. I made sure they were air pockets not chocolate!
[IMG]http://cakecentral.com/content/type/61/id/3196298/width/200/height/400[/IMG]
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