The hotter a Ganache gets, the more fluid it will be.

Ratios

Dark chocolate (Zartbitter / Halbbitter):

• 1 part chocolate
• 1 part heavy cream

Milk chocolate:

• 1.5 part chocolate
• 1 part heavy cream

White chocolate:

• 2 part chocolate
• 1 part heavy cream

Instructions

• cut chocolate into very small pieced and add to bowl
• heat heavy cream until you see tiny bubbles on the sides
  • stir (spatula NOT ~whisk~) and wait until bubbles come a second time
• take off head and pour over the chocolate
• mix lightly just so that all chocolate is covered by milk
• wait 5 minutes to let the chocolate melt
• stir until fully combined
• let cool down before spreading on cake