tag:blogger.com,1999:blog-4860708851677082008.post9209592955791856619..comments2023-09-09T09:17:04.129-06:00Comments on hobble creek kitchen: What is ganache? ganache is good.Unknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4860708851677082008.post-73518929249659442602009-10-11T12:51:38.553-06:002009-10-11T12:51:38.553-06:00Just ran across your posting, and I realize it'...Just ran across your posting, and I realize it's a bit dated, BUT it's regarding CHOCOLATE - thus, I respond.<br />Typically ganache is equal portions cream and chocolate. To get a looser ganache use more cream, for a firmer one, use a 2 to one ratio (more chocolate). To icing a cake, most the pastry chefs I work with use a 3 to 1 ratio - however; I've used the 2 to 1 and simply incorporated air via whisk. Popping your finished product into the fridge for a tad will firm it right up as well, but don't leave it in there or it will sweat and bloom on you upon removal.Anonymousnoreply@blogger.com