Learn how to make a semi-sweet chocolate ganache to cover your cakes. It will be very useful for giving more structure to your fondant cakes, you will only need heavy cream and a chocolate substitute to make this delicious recipe.
MEASUREMENTS IN GRAMS
600 g of light cocoa for coating melting
200 g of heavy whipping cream
MEASUREMENTS IN CUPS
4 cups of light cocoa for coating melting
1 cup of heavy whipping cream
Tips: The ganache should be conditioned according to the room temperature. By this I mean that the proportions of chocolate and cream used will not be the same in winter as in summer.
Here is my table of proportions
• Up to 18° C use a proportion of 2 and 1⁄2 parts of chocolate and 1 part of heavy whipping cream.
In grams: 250 g of chocolate and 100 g of heavy whipping cream.
• From 19° C to 24° C use a proportion of 3 parts of chocolate and 1 part of heavy whipping cream.
In grams: 300 g of chocolate and 100 g of heavy whipping cream.
From 25° C to 34° C use a proportion of 4 parts of chocolate and 1 part of heavy whipping cream.
In grams: 400 g of chocolate and 100 g of heavy whipping cream.
• More than 35° use a proportion of 5 parts of chocolate and 1 part of heavy whipping cream.
In grams: 500 g of chocolate and 100 g of heavy whipping cream.
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Негізгі бет SEMI-SWEET CHOCOLATE GANACHE | For COVERING cakes | Easy recipe
Пікірлер: 133