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very runny ganache. oh know!!! - Page 2

post #16 of 19
Quote:
Originally Posted by prterrell

Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by TexasSugar

I have only used the candy melts for ganache and have never had a problem. I'm with the ones that say it is the half and half. You need heavy cream/whipping cream.

Hi, if you use the candy melts how much whipping cream do you add? and if you use the chocolate that comes in a bar/square what's the ratio???



If you do it by weight, it doesn't matter what shape the chocolate is in:

8 oz of cream to 16 oz of chocolate.

Thank you very much Prterrell!! I am at this very moment making white chocolate ganache icon_smile.gif
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post #17 of 19
FWIW heavy cream is not always the same as whipping cream; usually what is labeled as "whipping cream" has a lower fat content. For lack of a better word, it's "lighter" (thus the different terminology). Of course it still works! But I find my best results with real "heavy cream" which is often found at the supermarket right next to the whipping cream. Trader Joe's carries a great heavy cream - it's restaurant grade (306-40% fat...I can't recall which it is) if you happen to live near one. It's cheap, too! thumbs_up.gif
post #18 of 19
Thread Starter 
ok. thank you and thanks for all the replies.
post #19 of 19
I thought it said 1'/2 cup on wilton site...isn't 4 oz a half cup...I have pneumonia and cant think haha so maybe I am wrong
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