Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything spec
I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger
I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don'
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ga
Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the lis
I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache. How should I go about doing this? Should I just make it l
I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in t
I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on thei
The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a stic
What started out as a variation on a Sacher Torte has turned into a roulade (mostly to justify my recent purchase of a jelly roll pan). I think I've got it figu
I followed a recipe I found in a (last year's) magazine, for chocolate ganache. 300ml water and 125g caster sugar brought to the boil and poured over 250g chopp
I want to create white truffles which doesn't taste like white chocolate (sugar and vanilla) but like dark chocolate. So I tried to create them from cocoa butte
in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have
I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake eithe
I need to know what ganache is and how it is used in different truffle recipes. Also, how it is different from chocopastes?
I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the
How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began
I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specif
Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added a
I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose.