The difference comes down to fat content. Heavy cream has slightly more fat (at least 36 percent) compared with whipping cream (at least 30 percent). Both whip well (and taste delicious), but heavy cream will hold its shape longer, while whipping cream produces a lighter, softer texture.

Credit: Getty Images. Boston cream doughnuts are hollowed out yeast doughnuts filled with custard and topped with chocolate frosting. It’s the doughnut version of the Boston cream pie.

The short answer to that is if your donut is cream-filled or has dairy-based topping or frosting, you should keep it in the fridge. Otherwise, it’s okay to leave it at room temperature. As long as it’s properly sealed, it should last a couple more days in there than it would at room temp.

Often, baking doesn’t tend to use chocolate like Dairy Milk in recipes due to the high sugar and low cocoa content. This means the chocolate doesn’t fare too well if you try to cook it. This cake recipe solves that issue by the fact it doesn’t actually use the chocolate within the cake.

CAN I USE CADBURY DAIRY MILK CHOCOLATE FOR BAKING? While it may make the chocolate tastier to consume directly, it is not desirable in baking. Addition of such stabilisers in baking chocolate not only disturbs the proportion of the recipe, but also melts unevenly and tends to separate while heating.

This ganache is made with our very own favorite chocolate, Cadbury Silk. A perfectly sweet & creamy chocolate concoction for your desserts.

But even compound chocolate works. The milk solids in both the cream and chocolate help the ganache to set. Whipping cream (both non-dairy and dairy) can also be used. However, ganache made using just whipping cream is much sweeter than the one made with fresh cream because of the sugar content in the prior one.

Ganache usually splits if the cream is to hot or if you mix it too soon before all the ingredients have had time to come to a similar temperature. If the ganache is mixed vigorously the cocoa butter separates from solids and comes to the top. Another thing which will cause a split is the type of chocolate you’re using.

Chocolate drip made with heavy cream and chocolate The most popular type of drip is made with chocolate and heavy cream. If you try to simply melt down chocolate and drip it on a cake, it will look very thick and the edges will not smooth out. When you mix heavy cream with chocolate you get something called a ganache.

It will last for ages and ages (if you don’t eat it all first). The ganache will become very stiff once refrigerated so if you want to use it as an ice-cream sauce later on, just spoon out a little bit and blast it in the microwave for a few seconds to make it nice and runny again.

Contrary to what you would probably expect, this ganache made under normal circumstances would have a water activity reading of about 0.78, so in optimal conditions only a shelf life of about 6 weeks.

Heat 100 ml cream until very hot, or almost boiling and add 1/2 cup chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add 3 tbsp corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.

Ganache is fine at room temperature for a couple of days. But any longer than that, and it should probably go into the fridge. It will stiffen up and harden quite a bit when kept cold. If it becomes too stiff, just allow it to come to room temperature.

Ganache can get grainy from whisking when the milk is too hot. Always let your chocolate/cream stand for 5 minutes before whisking. If your ganache is grainy, just re-melt the whole thing over a double boiler and let it re-set. If you don’t re-melt it, the ganache will have a very bad mouthfeel.

If using as a frosting, allow to cool at room temperature for about 4 hours and up to overnight. If making truffles, place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping and shaping.

Sugar bloom happens when moisture comes in contact with the chocolate – it dissolves the sugar crystals on the chocolate’s surface, leaving a white, powdery look. If the chocolate doesn’t taste up-to-par, it is still perfectly good to use for cooking or making hot cocoa.