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Milk chocolate ganache for chocolate wrap cake
I have a 4 tier chocolate wrap cake to make. I have used dark chocolate ganache for these cakes before, but the customer wants milk chocolate ganache. I know milk choc ganache takes longer to set, but is it as successful as dark chocolate ganache and does the modelling chocolate stick just as well? Thanks
Hi loobianca
I know some members have made white wrap and milk is exactly the same. Use 3:1 ratio because it does take longer to set. I’m not sure how it will react if the weather is too warm so keeping it in a cool room has to be a must.
Thanks MIWL. Before reading your reply I actually went ahead and made the ganache, substituting some of the milk chocolate for dark chocolate. However I used 2:1 ratio (as if it was all dark). Do you know if it is possible to add melted chocolate to the ganache now (so the ratio is 3:1), or is it too late?
