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Any tips for ganache?
Hello,
I used ganache (white chocolate) for the first time this weekend, but could not get a very good cover.
I think first off it wasn’t warm enough as it got easier after I microwaved it again.
I couldn’t get a very level top or sharp edges.
I did use hot water and a pastry brush to smooth it so no bumps, it just wasn’t great.
Ps, I would attach pictures but I can’t find how to???
Hello,
I used ganache (white chocolate) for the first time this weekend, but could not get a very good cover.
I think first off it wasn’t warm enough as it got easier after I microwaved it again.
I couldn’t get a very level top or sharp edges.
I did use hot water and a pastry brush to smooth it so no bumps, it just wasn’t great.
Ps, I would attach pictures but I can’t find how to???
Hi Mizzi1904
I can’t say what went wrong with your white ganache as you haven’t said what ratio of chocolate to cream was used. Ganache is the second most discussed topic on the site. If you type in the search box ‘white ganache’ or ‘ganache’ you’ll be able to read site community comments and tips. The following blog may also give some tips which you may find useful:
There are more related topics if you scroll down under the blog. Help with ganache quantities peek here:
Please post again if you need more information.
