Welcome to the Cake Decorators Q&A
dark choc ganache ingredient quantities
In the excellent tutorial Paul uses 1.27kg double cram to 1.6 kg chocolate, but in the comments below the tutorial it gives 1: 2 ratio. Other sources give different ratios . What ratio does Paul use? I love his tutorials! Thank you
Ganache can be made to a different ratios depending on the application and the type of chocolate used. In general, for cake covering 1 part cream to 2 part dark chocolate is used with dark chocolate containing 50 -60% cocoa solids. Chocolate with a higer % of cocoa solids sets harder so the ratio is sometimes adjusted. Similarly if cocoa solids is lower as in white or milk chocolate
Paul uses uses 1:2 ratio. To help calculate how much ganache is required, the site has a useful calculator here:
Please take a peek at the following blogs (data for the calculator is taken from the charts) which you may also find useful:
Hope the information helps 🙂
Fabulous! Thank you so much - really helpful!