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--- chocolate_ganache [2023/04/12 01:57]
jforbes
+++ chocolate_ganache [2023/04/12 02:11] (current)
jforbes
@@ Line 5: / Line 5: @@
 == 2:1 ratio - 2 parts chocolate to 1 part cream ==
-Consistency: When the ratio of chocolate to cream is double the amount by weight, the ganache cools to a very thick almost fudge like mixture.
+Consistency: Ganache cools to a very thick almost fudge like mixture.
   * 50 grams heavy cream
@@ Line 15: / Line 15: @@
 == 1:1 ratio - 1 part chocolate to 1 part cream ==
-Consistency: When Ganache with an equal ratio of chocolate to cream by weight cools it becomes a pudding like texture.
+Consistency: Ganache cools to a pudding like texture.
 After this frosting is cooled, it can whipped into a fluffy whipped Ganache frosting
   * 100 grams heavy cream
@@ Line 25: / Line 24: @@
+===== Thin Glaze, Dipping Chocolate for Fondue, Lighter Whipped Ganache Frosting, Drinking Chocolate =====
+== 1:2 ratio - 1 part chocolate to 2 parts cream ==
+Consistency: Ganache will be thin enough to pour as a glaze and is thin enough to drink.
 ===== Procedure =====
-  - Chop your chocolate up into small pieces.
+  - Chop chocolate up into small pieces.
   - Heat heavy cream over medium heat until very hot and simmering.
   - Place the chocolate in a medium bowl, and pour the hot cream over the chocolate.
   - Let stand 5 minutes.
   - Add salt and whisk until smooth

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