I might have added too much cream to chocolate to the ganache (yea I know the ratio but do not have a weigh thingy so used some recipe on the next, but then I had less chocolate then I need so did the math to see what % I had then then lowered same % of cream)
I have watched some videos on youtube ect and it looked like the cream did not full cover the chocolate like you could see lil chocolate pieces peeking through.. I do not have that the chocolate is completely covered
this is my 1st time trying ganache so I am not sure.. if I find it's not set in the am I am thinking I can slowly rewarm and just add some more chocolate, does that sound right?
I have done that. I just added cooled, melted chocolate to room temperature ganache. If you find the melted chocolate is setting before you can get it mixed in properly, then slightly warming the ganache will help (perhaps over a double boiler or on very low in microwave.) Definitely invest in a scale though...you won't regret it.
Ohh yea I think I have too much cream, does not have the same look as the art and appetite vid , its more of the joy of baking vid
I think I like the look of the art vid butter, but then again maybe the joy of cooking one would look the same after it set over night