Home Cooking

Ganache guidance?


Home Cooking 4

Ganache guidance?

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.

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