It appears the most widely used ratio for dark chocolate ganache is the 2:1 ratio of chocolate to cream (I've seen this ratio also recommended for semi-sweet chocolate). But we all know that not all dark chocolates are created equal. For those who have used or do use chocolate with cocoa mass that's higher than average, 60% and above, do you use the same ratio or increase the cream slightly to 'compensate' for the extra cocoa?
I just tasted a ganache I made using the 2:1 and it's a tad 'much': slightly bitter, super thick, need to reheat it to keep it at the right consistency for spreading. Which is not a bad thing, I just feel like I might get a better result with a 1.5 : 1 ratio... but before I experiment, does anybody here use a ratio less than the recommended 2:1 for ganache UNDER fondant?
I have 60% cocoa mass, I can't imagine a ganache with 72% or more at 2:1.