OK, this might be a new question, certainly haven't found anyone else asking it, but I use ganache for all my cakes and the thing that annoys me most is how quickly it sets and then I have to continually microwave it to bring it back to the correct consistency, so I was wondering if anyone uses or has thought about using an electric thermostat controlled bain marie to keep the ganache at a consistent temperature?
I'm seriously tempted to fork out for a double bain marie because then I can also keep the ganache stored in the internal containers in the fridge/freezer. I'll obviously need to take the temperature of my ganache at the perfect consistency and then check that I can set that temperature on the bain marie, but it sounds logical in my head!!! lol.
Anyone have any experience or any advice??
Try a heating pad. I just make my ganache when I know the right consistency will coincide with when I use it. But I am a small batch bakery. If I had to use it over a longer period of time, I would use the pad.
Heating pad..what a great idea!