Choc Ganache - How To Keep It Shiny

Decorating By indydebi Updated 19 Mar 2007 , 9:31pm by Teekakes

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indydebi Posted 19 Mar 2007 , 9:17pm
post #1 of 4

Found this on a website and thought I would share. Also sharing the web link where I found it:

http://www.joyofbaking.com/ganache.html

Note: If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

3 replies
vixterfsu Cake Central Cake Decorator Profile
vixterfsu Posted 19 Mar 2007 , 9:22pm
post #2 of 4

The only way I know if ganache is dull after drying is because the chocolate wasn't tempered, but I could be wrong. BUMPTY BUMP

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dodibug Posted 19 Mar 2007 , 9:22pm
post #3 of 4

That is a great article! I've used their recipe many times with success!

Thanks for posting it! icon_smile.gif

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Teekakes Posted 19 Mar 2007 , 9:31pm
post #4 of 4

Thanks Indy! Just read the article and will be trying ganache in the near future. Glad to have read this article before hand because it seems I can never learn enough prior to creating a "first". icon_smile.gif

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