Cake Central › Cake Forums › Cake Talk › Cake Decorating › how to make ganash
New Posts  All Forums:Forum Nav:

how to make ganash

post #1 of 3
Thread Starter 
ok all you ccers I need your help? I need to make some ganash for an 8" cake the kind that you can pour over the cake not the kind that is an icing and I also need the proper ratio and the kind of chocolates that you need I appreciate all your help you are like a big family and you are there to help whenever you are called on god bless you all
post #2 of 3
Good Morning,

This is my go to recipe for Ganache:

9 ounces bittersweet or semisweet chocolate, finely chopped
1 1/2 cups heavy cream


Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

Hope this helps!
Johnica
Johnica
Reply
Johnica
Reply
post #3 of 3
Ganache should be 110F for pouring. Any cooler, and it will be thick and you will have curtains. Any warmer, and it will be too thin.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › how to make ganash