Hi Its my first time making ganache and i need to make white chocolate ganache. im practicing with a 4 oz bar of white chocolate. Im confused as to how much cream I should put. I know its 3:1 ratio but i just want to be sure. for 4 oz white chocolate what should i measure the cream to be?
Also can I use the same recipe to pipe on cupcakes AND cover a cake for fondant? or are there 2 different recipes for that.
Thanks!
Yes, the ratio depends on what you want to do with it. More cream for a thinner consistency. Also consistency is dependent on type of chocolate...white, milk, dark. I do not know enough to give you a ratio, but I covered a cake in ganache recently and a quick google search was helpful
I've made quite a lot of white chocolate ganache and I use a 4 to 1 ratio because I want it as strong and sturdy as possible. I do warm it slightly in the microwave for ease of spreading. If you used the 4 to 1 ratio with four ounces of white chocolate, you would use 1/8 cup of cream. Since there is such a small amount of cream, you should pre-soften the chocolate in the microwave for a few seconds.
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