Tripling or qudrupling ganache recipe

[lovingmyTM5]

Hi,
I hope this hasn't been asked already. I did do a search for "ganache" but nothing came up for me in the first few (hundred!) hits

I want to make ganache using 2kg of chocolate and 700ml cream.  The recipe in the Basic Cookbook allows for 100g chocolate and 80g cream.

I wondered how to best work with the recipe to do a bigger batch. I don't mind doing two or three batches... but not twenty

If anyone has advice I would really appreciate it. For example, what's the max that you would do in one go?

Thanks in advance.

Jacqui

[judydawn]

I've got the grandkids here today so I can't spend too much time looking for recipes but a quick search using google came up with this one which is double that in the basic cookbook.

Perhaps our cake decorators will come up with a better answer for you lovingmyTM5, welcome to the forum.

[lovingmyTM5]

Thanks Judy

[Jamberie]

For me it would depend on what the ganache was used for.  Some ganaches have a higher choc-cream ratio and are better for certain things than others. Given the quantities you suggested, I'd be tempted to quadrouple and see how you go, bearing in mind you'll probably have to double the cooking time and keep a really close eye on the first batch to see if you need more or less time.  Sorry, i don't have a definitive answer,  that's just what I'd do if it was me.