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milk ganache too soft
I use Pauls recipes for ganaching my cakes. The milkchcolate ganache however doesn’t harden up enough. I figure it has to do with the chocolate I use (milk chocolate from callebaut off course, I’m from Belgium). Now I can’t figure out wether to use more chocolate or less? Can anyone help me out there?
I use Pauls recipes for ganaching my cakes. The milkchcolate ganache however doesn’t harden up enough. I figure it has to do with the chocolate I use (milk chocolate from callebaut off course, I’m from Belgium). Now I can’t figure out wether to use more chocolate or less? Can anyone help me out there?
Hi Lydia
Milk chocolate doesn’t contain as much cocoa solids as dark so use more chocolate if you want it to set hard.
The following two blogs are guides for different types of chocolate. The first blog is the latest and the one below it is the original. Hope they help.
