Milk Chocolate Ganache

I am not sure about the proportions of cocoa to milk but here is what i do. I use Nestle’s Chocolate chips and then I use just slightly under half the amount of heavy whipping cream. So for example 12 oz of chips I generally use 5.75 oz of cream.

Hope this helps you.

When I have made milk chocolate ganache I use the same ratio as when using white – 3 to 1, but i generally will make dark chocolate gananche 54% fat & mix it with white chocolate ganache 28% fat I tend to use couverture chocolate and your cream needs to be around 35% fat – hope this helps

Thank you Bracken. Can I check when u say u mix the dark and white, does that mean you mix them after they are made or do u mix the white and dark choc and then add the cream to the whole batch of mixed choc? Also how long can I keep ganache in the fridge before I have to freeze it? (I boil my cream). Thank you

sorry for the delay not been on the site for a while, I make them separately, then when they are set (overnight) I then put them in the freezer unless I am using them, when I’ve taken them out of the freezer left to warm up to room temperature, I then warm them together on 30 busts in the microwave at 40% power – I temper mine as per “bellissimo cake” bring cream up to boil let it cool to 40c for dark chocolate, or 38c for white chocolate – melt your chocolate and let it coll to the following temps before adding the cream dark 32 34c & white/milk – 28 – 30c apparently more fafy but more stable & I have to agree (I always use this way now) I have tried just boiling my cream and pouring it over chocolate & the pour cold cream over my chocolate chips & then melting it slowly in the microwave – but tended to get mixed result – but the bellissimmo way works for me – I also love her way of mixing swiss meringue buttercream with ganache – tastes divine – if you can afford her book – it is well worth it (amazon sell it) – hope this helps :)