Frost Form - Milk Chocolate Butter Ganache Recipe

Difficulty:
Prep time:	PT10M 10 min

Make the smoothest Milk Chocolate Butter Ganache which pairs perfectly for use in your Frost Form, using this incredibly easy recipe from Frost Form!

Author

Lollipop Cake Supplies | Frost Form

Recipe type: Ganache

Using

Discontinued - Frost Form - Frost Finisher - Set of 3 Detailing Scrapers

Ingredients

INGREDIENTS	5" ROUND - 7" HIGH	6" ROUND - 7" HIGH	7" ROUND - 7" HIGH	8" ROUND - 7" HIGH	6" SQUARE
MILK CHOCOLATE	495 GRAMS	710 GRAMS	965 GRAMS	1260 GRAMS	1260 GRAMS
BUTTER	270 GRAMS	385 GRAMS	525 GRAMS	685 GRAMS	685 GRAMS

To calculate for different heights - Divide the ingredients by 7 and multiply by the height that you wish to make.

Method

1. Melt butter in microwave until liquid. Cut this up into sections for quicker melting time.

2. Place Milk Chocolate into bowl and pour over melted butter, let this sit for a few minutes. Stir until fully mixed. If needed put back into the microwave for 10 second bursts at a medium heat until fully melted.

3. Your ganache is ready to use straight away in your Frost Form!

Hints

Use REAL chocolate containing Cocoa Butter (Coverture Chocolate)
Stay away from baking chocolate and chocolate chips for cookies.
Use real block butter, no margarine etc. Make sure the butter is not cultured.
Use oil based colour such as Colour Mill to colour chocolate.
Butter Ganache is super easy to use and does not split as easy as normal ganache.
Longer shelf life with a delicious taste.
Pours into your Frost Form effortlessly.
Takes about 2-3 hours to set in the fridge.
Liner peels off the smoothest we have seen with hardly any touch ups required.
As the top is fluid, this sets super smooth.
No more worrying about cream-fat percentage!