First time poster here but this forum has helped me tremendously over the years!
I was reading about runny ganache as i usually cheat and buy a delicious ganache already made from a local cake supplier. This time i decided to make it to start saving on expenses.
It came out too runny when at room temp and didnt have time to reset it over night. So i was about to do buttercream instead and i thought i would add some nutella hazelnut spread to my ganache to see if i can use it as a yummy filling next week. The nutella had some kind of reaction with the runny ganache and firmed it up to a nice peanut butter consistency even at room temp! Made a perfect spreadable ganache and tastes A M A Z I N G! Just thought i would share because cake decorators could definitely benefit from this :)
Heres a pic of the covered cake. Could have been better but my 1 yr old was tugging at my pants so i figured it was good enough lol.
![[IMG]http://i59.tinypic.com/2el84mg.jpg[/IMG]](%5BIMG%5Dhttp%3A//i59.tinypic.com/2el84mg.jpg%5B/IMG%5D){kind=link}
Ohh...that makes my mouth water. Am a Nutella addict!
I hardly ever use ganache but the few times I made it I altered the recipe I have and used less cream since it's very hot here.
I also found that using the "right" chocolate is crucial. Where I live we have European chocolate, cooking chocolate and the local one. The local chocolate has some ingredients which prevent it from melting. I didn't know...so you can imagine it's not suitable. ..LOL.
Best one is Belgium chocolate I found with 1/3 cream for white and 2/5 cream for dark.
yes, i was suppose to follow a 1:2 with dark choc. first mistake was i had milk chocolate and didnt realise. they i accidentally did 1:1.
i used up the extra chocolate i had but didnt have enough to get it to 1:2 or 1:3 like it should have been. from now on i will be definitely giving my clients the nutella option though! i wish i used it in the filling too. i was pleased to get this result in the end and that was with the cheap brand baking chocolate! :)
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