Welcome to the Cake Decorators Q&A
mixing ganaches
I am not fond of dark choc,a bit strong in flavour,and wondered if I made 2 batches,one dark and one milk would they blend together after mixing to make a sweeter taste but still set hard enough to go under fondant.?I thought I would ask before I wasted loads of ingredients.
Thank you, Hilary
I am not fond of dark choc,a bit strong in flavour,and wondered if I made 2 batches,one dark and one milk would they blend together after mixing to make a sweeter taste but still set hard enough to go under fondant.?I thought I would ask before I wasted loads of ingredients.
Thank you, Hilary
Hello Hilary
There’s no need to blend to different sorts of ganache, milk chocolate can used if you don’t like dark. Use same quanitites as for white so it sets hard. That’s 3 parts chocolate to one part cream. Paul has used Galaxy and Terry’s chocolate oranage on a few occasions but you can use any brand you like. It will be fine for both filling and for under sugarpast.
Ganache quanitites charts can be found here:
http://www.cakeflix.com/carry-on-ganaching-new-charts-and-recipes
