Does anyone have a recipe for this? Would it be same as using dark chocoate? Want to make cakes tonite that look like dice, but don't want to use fondant.

see footnote and omit the sugar

Serves/Yields:
Prep. Time:
Cook Time:
Category: Fillings, Frostings
Difficulty: Easy


If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping

8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g)chocolate

Footnote
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
Source:

Could this be used to cover a cake purse or should choc. clay be used instead? Thanx

It depends on how thick you get it. You can also whip ganache, but it turns out more lighter in texture.

If you are looking for a covering, sort of like a fondant type thing, then you can either do the traditional recipe listed above, buy you may have to pour/smooth it over a few times to get a thick enough, smooth enough covering.

I would go with the chocolate clay or a chocolate fondant.

Thanks Rodney, Haven't forgot about the choc. cakes we talked about a few weeks ago. Just haven't gotten to that part of my life yet.

I tried a recipe from baking 911 for the white ganache - 17 oz white chips, 8 oz cream, 2 tsp butter. Let it set to cool,but never thickened up or hardened like a regular chocolate ganache. Guess I will have to experiment with it to get the right proportions. However on the plus side, used raspeberry oil flavoring in it, and it turned out yummy, despite the fact it was sliding off my "dice" cake.