What is your ratio of cream to chocolate that you are using? I've read that the different chocolates (white, dark, milk) use a different ratio.
It won't let me edit my post, but here is the thread on here I found about the ratios: http://www.cakecentral.com/forum/t/729560/ganache-ratios
Yes I heard that too, for white chocolate 2 parts chocolate to 1 part cream.
For dark chocolate I use equal quantities.
Ive heard people in the US say the brand makes a difference and people recommend a certain brand, but it's not a brand available in the UK, hence I wondered if anyone knew of a UK brand that works?
I use Tesco value white chocolate with a 3-1 ratio (not 2-1) and it works fine. The 2-1 ratio is for dark chocolate, not white. I've also used Lidl's basic white chocolate which is less yellow than the Tesco.
A 1-1 ratio is for poured ganache, like for dribbles over the top of a cake.
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