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Milk chocolate ganache advice please

(7 Posts)
TedSquawks Fri 13-Oct-17 10:45:41

I've inly ever made dark chocolate ganache and it seems online that's what most people use but this is covering a toddlers cake so don't want it to be too bitter.

Would you use 1.1 ratio of cream and milk chocolate still?

And advice on type of milk chocolate? Standard cooking milk chocolate?

OP’s posts: |
TedSquawks Fri 13-Oct-17 15:47:12

Hopeful bump. Going out shortly to buy the chocolate

OP’s posts: |
ny20005 Fri 13-Oct-17 15:48:58

Yes that’s fine x

Pickledonion24 Fri 13-Oct-17 15:50:02

I would use the same ratio

littlemissneela Fri 13-Oct-17 16:00:30

Don't us cooking chocolate, just use a big bar of milk choc as it will taste much nicer and less sweet. I've not done a milk choc ganache, but I am sure if you use the same principals as doing dark choc it will be fine.

TedSquawks Sat 14-Oct-17 03:39:16

Meant to come back and say thanks for the tips!

Used the same ratio and normal milk chocolate instead of cooking and it's turned out well

OP’s posts: |
SandLand Sat 14-Oct-17 04:29:19

Too late, but its worth reducing the cream slightly, especially if its going to be warm, or you need it to set firm.
White chocolate you need to reduce the cream quite a bit.
Glad the cake was a success.

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