Thanks everyone for their very helpful posts, articles and how-tos. This forum has been an immense help to a beginner like myself.
I've watched and read Rylan's and Michelle Rea's videos and articles and posts on making spreadable ganache to use under fondant, over and over again. Finally I made a white chocolate ganache using the 3:1 ratio and a semi sweet chocolate ganache using the 2:1 ratio last night. The white chocolate ganache has firmed up to a thick pb consistency but the other has not as much. Its a bit like soft pudding. It could have been the chocolate I used or the measurements. I know what to correct the next time around.
However my question is...is there a way to rescue this ganache? If I let it firm up in the fridge, it might soften when sitting at room temp under the fondant, and that would not be good. I'd like it to be firmer at room temp.
Should I melt some more chocolate and add it? Should I heat up the whole ganache a bit when I add it? Any ideas anyone?
Any tips would be greatly appreciated.
Thanks a lot in advance!
Yes, you can add additional chocolate to the ganache. Melt additional chocolate and very gently warm the ganache if it can not be stirred easily. Add the melted chocolate to the ganache, stirring constantly, and allow it to cool. Be very careful with temps - do not overheat the ganache. Just warm until it is a little more fluid so that you can stir the chocolate in and fully incorporate it. If it is as hot there as it is here, you may not need to warm the ganache .
Perfect..thank you for confirming! In hindsight, I think it was because I used milk chocolate as opposed to semi sweet. I'll try your suggestion and post the results.
I think it worked! I am waiting for it to firm up but it looks like it will. Thanks for your help!