can somebody out there please give me a run down on whipped ganache for dark, milk and white chocolate? i want to do swirls on cupcakes...
i've read that whipping it shortens how long you can keep it for. but how long is that? a few hours? a couple of days? a week?
do i have to refridgerate it? is it ok if it isn't refridgerated the same day it is made?
can i make it the night before, leave it on the bench to cool, then whip the next day?
when i make a swirl with it, does it hold? does the ganache actually melt on a warmish day?
does the type of chocolate used affect any of the answers to the questions above?