Posts by lrlt2000

Thank you! I also found this excerpt, which is helpful for understanding the chemistry of whipped...

I have posted before about whipped ganache, but did not ask this specific question and have not found an answer on the internet or here :)   I cannot seem to get this right! I use the 1:1 ratio, as is suggested in whipped...

One last link for others who might be looking for information too:   http://bigbaketheory.com/2012/02/24/ganache-101/   It's a great overview of ganache (including whipped ganache), with a little bit of science for...

Thank you to those who have posted something actually helpful.  We'll see how it all goes today!

Thank you, scrumdiddlycakes and liz at sugar--those comments help my thoughts on this issue! I will be making ganaches tomorrow :) 

I found these two links that I think helped me figure this out:...

Bluehue,    I understand how to make regular ganache, but whipped ganache can be used as a filling.   As for the types of chocolate, I don't mean brands, but the different % of cacao and how that affects your whipped...

I want to fill my cake this week with whipped chocolate ganache.  I want it to be firm enough to support the cake once between the cake layers, but not so firm that it's too hard next the cake when eaten.  Do you know what I...

I am wondering how everyone who does fondant/modeling chocolate/etc. figurines and other items keeps the marks from rubber gloves off of the finished product!? I haven't worked with fondant/modeling chocolate combination yet, but this...

Just an update :) I decided to try to remelt the entire batch (which was a double batch) and re-knead.  I did it using a double boiler, which was another mistake!!! I'm not sure whether it got to hot, whether I was stirring or...