Home Cooking

Ganache guidance?

Share:

More from Home Cooking

Home Cooking

Ganache guidance?

k
keech6 | | Dec 28, 2007 02:11 PM

I messed up my ratios when making some chocolate truffles. I was thinking I could use the liquidy ganache as a nice icing on a cake instead. Any guidance on best practices for making it pliable enough to ice a cake with after it's been chilled in my fridge? Is using a microwave a terrible idea? A water bath better?

Thanks from an inexperienced-but-eager chocolatier.

Feedback