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Ganash under fondant

post #1 of 14
Thread Starter 

I was reading some post about putting ganash under fondant.  Several people mentioned a ratio of 2:1 chocolate, 3:1 white chocolate.  What is the ratio of?  I'm confused.

 

Barb

post #2 of 14

allaboutcake8045:  the search function in the upper right corner of the page is an answer genie........

that you're goinna learn to LOVE.  here's a previous thread on ganache.  enjoy.

http://cakecentral.com/t/756652/need-ratio-to-make-ganache-please

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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #3 of 14

2:1 means twice as much milk/dark chocolate as heavy whipping cream, and 3:1 means three times as much white chocolate as heavy whipping cream.

 

ex.  1 c. cream and 2 c. chocolate; 1 c. cream and 3 c. white chocolate

 

You should definitely read old threads before trying

 

A great youtube tutorial is by InspiredbyMichelle, she has a 3 part series for working with ganache, and she's the only one that I've seen that makes ganache using a microwave, which I love.

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Vounteer with Birthday Wishes (birthdaywishes.org)!  Volunteers donate party supplies and CAKES for birthday parties for kids living in homeless shelters.  Practice your craft and help a kid feel special on their birthday!  
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post #4 of 14
Thread Starter 

Thank you. That's what I thought and have actually been doing, but I wanted to make sure something new hadn't come along that I need to know.  LOL  Busy summer!

post #5 of 14
Thread Starter 

I have another question for you...I have only made chocolate ganashe, so do I use white chocolate chips? I have seen some posts where people are using candy bars, is that right?  I would have thought there is too much oil in white chocolate candy bars.

 

Barb

post #6 of 14
Some chocolate comes in bars with 2oz squares, chipcs, nibs, buttons, disks, etc. they come in all forms. Is there a specific brand your asking about?
With ganache I like to use the highest quality I can get. I use it often so I tend to buy it in larger quantities.
post #7 of 14
Inspired by Michelle has a lot of great tutorials about ganache and chocolate in general. But going back to your original question, just to clarify. When making dark chocolate use the 2:1 ratio and 3:1 with the white chocolate (meaning more white chocolate to cream).
post #8 of 14
Thread Starter 

Smckinney07, I wanted to use the Wilton melting chocolates for the white chocolate ganashe. Will that work?

post #9 of 14

I wouldn't recommend using Wilton Candy Melts for ganache.  Even though "white chocolate" is not technically "chocolate", there are better options that candy melts or even basic white chocolate chips--Valrhona, Callebaut, Peters, Guittard, Lindt, Ghirardelli.

post #10 of 14

White chocolate is available in many different qualities and varieties in each country, bear in mind that advice on brands and types from one country may not apply in another. 

elsewhere.
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elsewhere.
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post #11 of 14
I think the melts are more for chocolate suckers and decorations like that.

I would definitely use a different brand for ganache as MaybeNot stated.
post #12 of 14

Volume of chocolate? I thought it was 2g choc to 1 ml cream

post #13 of 14
Yes, 2:1 thanks! I wrote that late last night
post #14 of 14
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Here is a good article and tutorial explaining the differences with a video tutorial. With white chocolate I use more chocolate to cream because it doesn't firm up as much for me anyway.
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