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Planet Cake ganache - Page 2

post #16 of 23
11/24/09 at 12:13pm
Sorry to jump in,but I see someone said buy good chocolate?Will chips not work or is it a taste thing?I would like to try it and have the chips on hand,but if I have to send hubby to the store for the good stuff I'm sure he wouldn't mind! icon_lol.gif
ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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post #17 of 23
11/24/09 at 12:20pm
Quote:
Originally Posted by tenleysmommy

Sorry to jump in,but I see someone said buy good chocolate?Will chips not work or is it a taste thing?I would like to try it and have the chips on hand,but if I have to send hubby to the store for the good stuff I'm sure he wouldn't mind! icon_lol.gif



I just prefer a higher quality chocolate. But a couverture chocolate is most desirable for a good ganache. Here is what couverture chocolate is http://www.thenibble.com/REVIEWS/main/chocolate/couverture-chocolate.asp , and where I get my chocolate sometimes: http://www.auiswisscatalogue.com/1_CHOC/Chocolate.html
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post #18 of 23
11/24/09 at 12:24pm
I don't know if US choc chips are the same as Australian choc melts but I used melts once and the taste was awful and it didn't set properly. You want at least 45% cocoa solids (but no more than about 70%)
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #19 of 23
11/24/09 at 1:29pm
Melts???? Where's that barfing emoticon I was looking for earlier, hmmmm, where is it?? icon_biggrin.gif
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post #20 of 23
11/24/09 at 1:39pm
okay, I'm so sorry to come budge in here and ask my question icon_redface.gif ...but getting kinda desperate....Will buttercream adhere to a ganache covered cake? Making cookie monster and want to pipe buttercream fur over ganache?

help, please?????
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post #21 of 23
11/24/09 at 1:47pm
I dunno. I wouldn't go to the trouble of doing ganache to cover it up with BC. Someone must have done this though.
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post #22 of 23
11/24/09 at 1:53pm
I use HERSHEYS choc chips. People have given my rave reviews about the taste! I've heard Toll House does not melt smoothly
Every path has its puddles.
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Every path has its puddles.
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post #23 of 23
11/24/09 at 3:25pm
Thread Starter 
Sugarandslice--thanks for the input about reheating and stirring to get the texture--I appreciate it!

I wish I could take classes for some of this stuff--I know it isn't that hard to get it from reading and trial and error, but I learn so much better from hands on demonstration! I'm jealous of those of you who got to take the class from PC--I love the book!
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