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Ganache

post #1 of 4
Thread Starter 
I made some milk chocolate ganache a couple days ago using Sharon Z's recipe except it is made with milk chocolate chips (all I had on hand) instead of semi sweet. I doesn't seem to want to get firm, it is always peanut butter consistency. I am afraid that if I put it on the side of a cake it wont't firm up, can I add a package of semi sweet to get it to more of a firm consistency?

According to the Sharon's DVD you don't need to refrigerate it but since it is always so soft I thought I would put it in the fridge and see if it will help.

Thanks for your help.
Thanks,

Myra
Reply
Thanks,

Myra
Reply
post #2 of 4
Yeah, it's the milk in the chocolate that changes the consistency. So when you use milk chocolate chips, you need to use less heavy cream.

You can try adding some more chocolate, and it should hopefully firm it up. And yes, sticking it in the fridge should firm it up as well.
post #3 of 4
For dark/semi chocolate I use a 2:1 choco to cream ratio. With milk and white I do a 3:1 ratio.

Melting down more choco to add will help firm it up.
post #4 of 4
Thread Starter 
Thanks for your comments. I know I read that you need to use a different ratio with milk and white chocolate, but I didn't remember it until after I had made it. I will get some other chocolate to add to it.
Thanks,

Myra
Reply
Thanks,

Myra
Reply
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