Chocolate Ganache Ingredients Ratio
2 parts dark chocolate : 1 part cream
2.5 – 3 parts milk chocolate : 1 part cream
3 – 4 parts white chocolate : 1 part cream
To make the ganache, break up the chocolate and place in a heat-proof bowl. In a saucepan, heat the cream until it just comes to a simmer. Turn off the heat, and pour the mixture over the chocolate. Leave it to sit for a minute to allow the chocolate to soften then stir gently until the chocolate is melted and the mixture is smooth and glossy. Set aside at room temperature to cool then cover with plastic wrap to set overnight until it is thick and spreadable.
Our secret weapon in making silky smooth Chocolate Ganache is Glucose! It helps create that gorgeous silky and glossy look without watering down and removing the body from your ganache. Not only is glucose great for making your ganache look extra swanky, it’s a life saver for those times when your ganache splits. Restore your ganache to its silky glory with a spoonful of trusty glucose.
You will need
- Your cake
- 2 x cake boards (same size as your cake)
- 90 degree angled cake scraper
- Baking paper
- Pencil and scissors
- Cutting board and bread knife
- 2 x setup cake boards (larger than your cake)
- Non-slip mats
- Spirit level
About Sweetness & Bite
Natalie is the creative soul behind Sweetness & Bite who loves to bake! She admits she’s addicted to baking anything that’s sweet/pretty/yummy and makes people go “Ooh!”. Her blog is full of super helpful tutorials and delicious recipes!