Reviewed: Sep. 21, 2002

Unfortunately, I didn't have as much success as the previous reviewers. I only let the ganache cool to room temperature and my cake split into three pieces! A complete disaster. I will, however, try again and cool it in the refrigerator. I think I will try milk chocolate as I found the bittersweet to be a bit heavy tasting.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 15, 2002

Great glaze. I put in a dollop of corn syrup to make it shiny. It gets hard in the fridge, so don't refrigerate if you are using it the same day. Tasty on ice cream too...REAL tasty.

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Reviewer:

BILLY B HILLBILLY

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Reviewed: Jul. 15, 2002

This is the recipe I use for all my ganache needs. Like the author says, it's very versatile. By changing the temperature (melting or cooling,) you can change the consistency of the ganache. I have mixed it with whipped cream for a quick mousse, used it to mask and glaze a cake, and even piped roses with it! If you use the best quality chocolate, it will make any event special.

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shaggy

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Reviewed: Oct. 15, 2001

SOOOOOOOOOOOOO EASY!!!!! To be honest, I forgot to buy bittersweet chocolate at the store, so I had to use milk chocolate instead, and it still tasted GREAT on the cake I used it on!!!!!

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