Welcome to the Cake Decorators Q&A

I can´t seem to ever get a creamy and smooth ganache. I have tried different ratios but never reach a creamy consistency as Paul´s. Any advice?

How are you melting the choc and cream? Sometimes if the cream is too hot it will make the ganache separate and although it looks formed, the texture can become grainy and not creamy. Try making the ganache in the micro wave in a plastic bowl. Glass hold a lot heat and can easily burn the ganache. Heat the choc and cream in short bursts of 30 seconds at meduim heat, stir a little to encourage melting until almost all the choc has melted then don’t heat any more. Mix gently until all the choco has melted, and leave to thicken at room temperature. If the ganache thickens too much just warm it very gently until it is a working consistency. Quality of chocolate will also reflect on consistency so perhaps Paul uses more expensive ingredients.

Thanks a lot! I defenetly think this will help!