I'm sorry if this ends up sounding like a really stupid question, but having absolutely no clue and still not finding the answer on CC or anywhere else online, I just have to ask it.
I am thinking about using ganache on some petit fours that i'm making, but I'm not sure what the end result is exactly like. Is it hard? Is it sticky? Is it going to make a mess if someone picks them up?
I really hope that someone can help me. I'm finishing these up tonight to bring into the office tomorrow.
Thank you so much in advance!!
I'm just so new to some of this...
the ganache i used was pretty good, set enough not to make you messy.
If you refrigerate the petit fours, the chocolate on the ganache will harden, so it will not be sticky or messy at all, and you might not even have to refrigerate if you are in a cool place.
If you like the ganache to look extra shinny and beautiful add about a tablespoon of glucose or corn syrup when the chocolate melts in the cream, it the best secret I got from a pastry class, it will not change the taste at all.