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ganache

[ Follow Ups ]a> ] [ The Bakers Dozen ]

Posted by Angela on February 22, 1999 at 21:48:16:

I'm having trouble with my ganache. I use 1K chocolate to 1L cream, and it is always too thick to pour easily over cakes. Should I just add more cream? Also when I reheat the following day it is often grainy looking or separates, even though I am very careful not to overheat. Please advise on both these problems - they're driving me NUTS!!!

Follow Ups:

Re: ganache Audrey 23:06:11 2/24/99 (1)
- Re: ganache hans 14:00:38 2/25/99 (0)
Re: ganache coating hans 04:02:09 2/24/99 (0)
Re: ganache pierre 00:07:17 2/23/99 (0)
Re: ganache pierre 00:06:50 2/23/99 (0)

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