Ganache – Ganache is a mixture of chocolate and cream which makes a perfect base when you’re going to cover a cake with sugarpaste as it sets very firm. But it has a variety of uses. I’ve put some links below to give you a few tips on how to make and use it.
Ingredients:
Dark chocolate ganache is made using a 2:1 ratio of chocolate and double or whipping cream. For example 300g chopped chocolate 150g cream.
Milk chocolate ganache is made using a 2.5:1 ratio of chocolate and double or whipping cream. For example 300g chopped chocolate 125g cream.
White chocolate ganache is made using a 3:1 ratio of chocolate and double or whipping cream. For example 300g chocolate 100g cream. In hot weather it may be necessary to increase the amount of chocolate as white chocolate has a lower melting point.
I use Callebaut Chocolate Callets to make my ganache.
Baking for Therapy 