Here is the process of melting chocolate (I used milk chocolate couverture) and mixing it with cream to make ganache.
This ganache is for filling. Luckly, I save the ratio. It’s 310 grams of milk chocolate and 300 grams of cream.
The ratio depends on the kind of chocolate. So it should be changed if you use dark or white chocolate.
The chocolate should be melted, the cream should be heated up to 80C and mixed in not all in one time but in 3-5 rounds, with mixing throughout in between.