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Cream or milk in ganache

post #1 of 3
Thread Starter 
Does it make a big difference when making ganache if it is milk or cream?
post #2 of 3

If you make it with milk it will be too runny to set up properly (if you are using it as a filling or to cover a cake).  If you are just using it to dip fruit into, then milk is totally fine.

post #3 of 3
Thread Starter 
Many thanks
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