cookiesbyms another mistake that my instructor pointed out is the type of cream you use. Full cream is not the same as pure cream (I had no idea). You have to buy pure cream (the one in that tiny carton) - not many variations of pure cream that I've seen. I live in Brisbane and I used a 1:3 ratio of cream:chocolate. The milk choc and dark choc work fine but I haven't had any success with white choc ganache (mine was a big melty pool by the time it came time to serve the cake - the RI I piped on to the ganache melted too because of the ganache composition) - I've heard it is extremely hard to work with white chocolate.
lol totally agree!! i am a white choc a holic and my fave choc is milky bar (not just because of the sexy glass wearing cowboy -the man not hte boy lol) and white nestle melts taste exactly the same!!!! yum no i wont go and eat a bag right now, i wont go and eat a bag right now, i wont go and eat a bag loL!
wow!! that is an awesome tutorial! thank you so much!
and i've been hearing so much more about using ganache. with the recipe that you use, do you just heat it in a sauce pan until it's melted, and not allowed to boil? and then you whip it until it's buttercream consistency? is that right??
now orries guys!!
i do my ganache in the microwave, melt your choclate in the microwave in a heat proof bowl, i personly use plastic as i find glass gets too hot, theb add the cream (using half asw much cream as you r choclate) and mix with a wooden spoon, i founf using a mixer whipped the ganache and it never set properly