3
replies
post #4 of 4
It kind of depends what kind of ganache you want. There is pouring ganache which is thinner and never sets up truly thick, setting ganache which is the 3:1 ratio mentioned above.
I use a 2 to 1 for semi-sweet chips to cream for ganache that I want to use as filling or a frosting because chips are naturally softer than regular chocolate. I use 3 to 1 semi sweet chips to cream if it's ganache under fondant where I need it to make a kind of shell.
Quote by @%username% on %date%
%body%