Chocolate ganache is a versatile and indispensable component in baking, essential for cakes and desserts. Duff Goldman emphasizes that achieving a perfect ganache ratio depends on the type of chocolate used. For dark chocolate, a 1:1 ratio by weight of cream to chocolate provides a versatile ganache that can be molded and piped. Adjustments can be made for a looser ganache by increasing the cream slightly. However, when working with milk or white chocolate, less cream is required due to their inherent milk content. Goldman's insights offer invaluable guidance for bakers looking to perfect their ganache techniques.
According to Goldman, the idea ratio of cream to chocolate depends on what you're looking for. He says, "If you're using a dark chocolate, I find that if you do one to one by weight, that gives you a chocolate or that gives you a ganache that, at room temperature, you can form into a ball, slightly warm it up, and you can pipe it."
If you want a looser ganache ... you want to increase your amount of cream a little bit," Goldman explains. "... A 50/50 heavy cream to dark chocolate is going to give you a pretty kind of all-purpose ganache."
Milk chocolate obviously has milk in it, and so it takes a lot less cream to make a formable milk chocolate ganache and even less cream to make a formable white chocolate.
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