I use a 2:1 ratio for dark chocolate and a 3:1 ratio for white chocolate to make my ganache. When the ganache is in liquid form it is very smooth, with no lumps. But when I let the ganache set so I can spread it on a cake lumps form. Not big lumps, but small ones that make it impossible to get my ganache smooth so I can cover the cake with fondant.
How do I prevent the lumps from forming?
Did you add grated chocolate to hot cream? I've heard of lumps forming when people tried to combine melted chocolate and cream. Also, cream was used, right, not a creamer which may contain water which would cause the chocolate to seize??
The chocolate was melted, that could very well be the explanation. The past several times I have used melted chocolate and that is when I started having problems. The only reason I melted the chocolate is because I bought a huge bag of chocolate which melted into one large piece of chocolate by the time I got home. So to get the chocolate out of the bag I have been melting it and pouring it out as needed.
Thanks for the info!
oh...I was going to say that the chocolate wasn't fully melted into the cream I guess that's not the case here. Always used shaved chocolate or chocolate chips good luck with the next batch!