It can work as a ganache drip around the edge of a cake. You can also make thinner ganache with a ratio of 1.5-to-1 cream to chocolate. This makes a rich, intense hot chocolate, a thin glaze ...

Stir the ganache briskly until incorporated. If some of the chocolate hasn ... The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying ...