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Old 12-16-2011, 02:25 AM   #11
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Originally Posted by Nall View Post
Oh, got it. So if I make it the night before, I can leave it to cool over night at room temperature right?

Thank you, I think its going to be original! I just hope it turns out alright, because its for the 24th, so, lots of responsibility :p
Ill make sure to take a picture for you
Because you are dealing with a dairy product, you don't want to leave it out too long. At room temperature it should cool in a half hour to an hour, and then would need to be refrigerated or used in the cake and then refrigerated. Ganache can be a tricky thing to use, but is very effective and tasty.
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Old 12-16-2011, 02:44 AM   #12
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Because you are dealing with a dairy product, you don't want to leave it out too long. At room temperature it should cool in a half hour to an hour, and then would need to be refrigerated or used in the cake and then refrigerated. Ganache can be a tricky thing to use, but is very effective and tasty.

That's right. I forgot I was using a dairy product! Thanks for the advice.

So, do you think this is right?

16 oz of chocolate for 2 cups of whipping cream

Get the whipping cream to the point where the bubbles start appearing at the side and immediately pour on the chopped chocolate. Allow it to rest for 5 minutes and then mix with a wooden spoon slowly until it becomes smooth. Let it rest for one hour or until cool, then use it as filling and frosting on the cake. Refrigerate the cake as soon as possible.

Is this right? Because after all the tips and advice this is what I plan to do, (If it is completely right). :)
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Old 12-16-2011, 12:13 PM   #13
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That's right. I forgot I was using a dairy product! Thanks for the advice.

So, do you think this is right?

16 oz of chocolate for 2 cups of whipping cream
I was just looking at my truffle recipe and it calls for a ganache of 1 lb of chocolate to 1 cup of cream. (16 oz to 8 oz) You don't want it that solid, so I would go 16 oz of chocolate to 12 oz (1 1/2 cups) cream. Sorry for the change, but this should all be right for you now.

Just remember, once the ganache is in your cake, the whole thing must be refrigerated.

Hope it goes well.
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Old 12-16-2011, 05:50 PM   #14
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Great!

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Originally Posted by LPBeier View Post
I was just looking at my truffle recipe and it calls for a ganache of 1 lb of chocolate to 1 cup of cream. (16 oz to 8 oz) You don't want it that solid, so I would go 16 oz of chocolate to 12 oz (1 1/2 cups) cream. Sorry for the change, but this should all be right for you now.

Just remember, once the ganache is in your cake, the whole thing must be refrigerated.

Hope it goes well.
Alright, perfect. 16 oz of chocolate to 1 1/2 cups of cream. Thank you for checking that out for me, I appreciate it! :)
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