OK, I am trying to do a cake for a friend, so am just doing it at home instead of at my commercial kitchen so don't have all my normal stuff on hand, and the grocery is closed.
I want to do a chocolate ganache for the filling only, not the outside. Would it be OK to use 2% milk instead of heavy whipping cream?
If so, then should I reduce the ratio of milk to chips.
Any one up to give suggestions?
OK, I am trying to do a cake for a friend, so am just doing it at home instead of at my commercial kitchen so don't have all my normal stuff on hand, and the grocery is closed.
I want to do a chocolate ganache for the filling only, not the outside. Would it be OK to use 2% milk instead of heavy whipping cream?
If so, then should I reduce the ratio of milk to chips.
Any one up to give suggestions?
NO!
You need to use heavy cream. You need that fat content.
Yes, but I don't know the ratio. You can make ganache with many things, water, butter.
Mike
Yes, but I don't know the ratio. You can make ganache with many things, water, butter.
Mike
Then in that case it's not a real ganache.
Yes, but I don't know the ratio. You can make ganache with many things, water, butter.
Mike
Then in that case it's not a real ganache.
OK
Yes, but I don't know the ratio. You can make ganache with many things, water, butter.
Mike
Then in that case it's not a real ganache.
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