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Best Recipe For Ganache Under Fondant. – put 2 bags (24 oz) chips in a bowl – bring up 1 1/2 cups (12 oz) to just barely a simmer – pour over the chips, shimmy around til they’re all covered in hot cream – wait a few minutes, then stir or whisk til smooth If you are using white or milk chocolate, you should use 3 parts to 1 part heavy cream.
The perfect chocolate ganache for decorating a cake is one that you can use to cover a cake with fondant. And, I call it the cake decorators chocolate ganache. One that adds stability to sculpted novelty cake and stays firm when stacked into a tiered wedding cake. In fact, my chocolate ganache is like my rock for me as a cake decorator.
If you’d like a softer ganache, use a 1:1 ratio of chocolate to cream rather than 2:1 (referring to semi-sweet or dark chocolate). Equal parts of chocolate to cream will make it more perishable but will give you a softer consistency. I use this 1:1 consistency for chocolate drip cakes. Simple Spreadable Ganache Frosting: Heavy Cream
Anyway, if you’d like to experiment with softening the ganache, you could play around with the proportions of chocolate to cream a little–Slightly less than 3 parts chocolate to one part cream for instance. The 3:1 ratio is really common for making white chocolate ganache beneath fondant–some even go with a 4:1 ratio.
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