Ganache is the silky soft chocolate cream you find on cakes as a filling or as a frosting. It is what makes a chocolate cake more sinful and delicious, making you want to lick it off!
It is basically made by mixing cream with chocolate. It is very simple to make once you know the basics and ratio of chocolate to cream. Generally, the higher the cocoa butter in the chocolate ( the darker it is), the less cream you will need. So for dark chocolate ganache the ratio will be 2:1 - twice as much chocolate to cream. For milk chocolate - 2.5:1 (chocolate to cream), for white chocolate 3.5:1 ratio is used. It also depends on the type of chocolate you are using. Generally ganache is made with dark / semi sweet or bittersweet chocolate but you can make it with milk chocolate too.
It is basically made by mixing cream with chocolate. It is very simple to make once you know the basics and ratio of chocolate to cream. Generally, the higher the cocoa butter in the chocolate ( the darker it is), the less cream you will need. So for dark chocolate ganache the ratio will be 2:1 - twice as much chocolate to cream. For milk chocolate - 2.5:1 (chocolate to cream), for white chocolate 3.5:1 ratio is used. It also depends on the type of chocolate you are using. Generally ganache is made with dark / semi sweet or bittersweet chocolate but you can make it with milk chocolate too.