PERFECT GANACHE

PERFECT GANACHE
These proportions are based on weight. For example, a 1:1 ratio means
100 g chocolate to 100 GRAM not ml cream.
Layer cake filling and thick glaze = 1:1, equal parts chocolate and cream.
Chocolate truffles = 2:1, two parts chocolate to one part cream. Heat your cream to just hot enough to melt the chocolate, remove from heat, add grated chocolate, wait, stir. If all the chocolate has not melted, boil water in a pot, remove from heat, place ganache bowl over heated water. This would be enough to melt the remaining chocolate. DO NOT get water into the mixture.
Recipe: Kiti Citi

GANACHE- WHAT IS THE BEST RATIO OF CHOCOLATE TO CREAM TO USE?
Since we are making a glaze suitable for a beautiful decorative drip, I’m going with a 1:1 ratio of chocolate to cream. This will give us an easily pourable (and drip-able) consistency. Since we are using equal parts of chocolate to cream, the ganache is not going to set firm.
If we needed a thicker, more spreadable ganache frosting that will set up firm (often used beneath fondant), I would use a 2:1 ratio of chocolate to cream for a semi-sweet or dark chocolate ganache. You could even adjust to 3:1 for an even firmer result.

Perfekte dripping ganache:  Frans van Rensburg
Sit 50 ml room in bakkie. Verhit. Pasop nie te lank dan word dit botter. Breek 80 g Bornville blokkies en roer in room. Bly roer tot gesmelt.
As jy moet sit net nog n sekonde in mikrogolf maar roer tot sjokolade opgelos is.
Foto:  Frans van Rensburg