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As I read formulas for different types of ganache - i.e., a 'poured' ganache for a cake, or a more solid ganache for a filling or truffle, it seems that everyone has their own % of cream/chocolate. Some I've tried for a fimer ganache have never solidified, and had to add more chocolate to get the consistency I wanted.

Are there any 'tried and true' formulas for the different types? And would the formulas also include white chocolate or milk chocolate? I do use good white chocolate (usually Lindt), and either Lindt or Ghiardelli milk chocolate.

Thank you - from the ganache novice!!!
 

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Thanks, all! It's so confusing to see different %s in books by supposedly reputable authors/chefs/instructors! They all seem to use varying amounts, and I've had a couple really bomb on me - made great hot fudge sauce, tho!
 
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