Despite Ganache being one of the best frostings you can put on a cake it is rarely used. Why? Most people are either not aware of how to make it or which recipe to use?
There are many different versions of the same recipe, the changes being mostly in the proportion of chocolate used.
It is important to always use good quality chocolate and not chocolate chips. Ganache can be expensive or in-expensive depending on the quality of chocolate you use. I use chocolate that I like to eat.
Below I am sharing with you my versions of Ganache that I use depending on how and what I want to use it for?
The difference in chocolate quantity is because -
As a filling you want it to be soft and easy to spread at the same time not to heavy to eat. While;
As a frosting over the cake you don't want it to be too soft to pipe or spread or melt. Ganache works best under fondant cakes.
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