A 1-to-1 ratio gives you ganache that's thick enough to spread on a cake or to use as a thick glaze if poured when it's not fully set. It can work as a ganache drip around the edge of a cake.

“It will set once cool and make a shiny chocolate glaze that looks rather inviting.” As a short cut, Guarnaschelli recommends picking up a store-bought cake and just making the ganache.

When I want to impress without saying a word, I make this Opera Cake. It’s elegant, rich, and dramatic—just like its namesake ...

Let cool completely before filling. Make glaze: Prepare the glaze below that corresponds to your choice of ganache. Make flavoured sugar: Prepare the decorating sugar on page 208 that corresponds ...

A crispy and flavourful base made of feuillantine, milk chocolate and praline paste, topped with a delicious chocolate ganache layer and glaze. This heaven bar recipe will truly transport you to a ...

Let cool completely before filling. Make glaze: Prepare the glaze below that corresponds to your choice of ganache. Make flavoured sugar: Prepare the decorating sugar on page 208 that corresponds ...