I have a question for those who use Ganache. I want to make a Chocolate cake roll and use Ganache as the glaze. Will it set up (like on a HO HO)? I want it to. Do I use the 1 to 1 ratio? Can I freeze the rolls after I make them? If you have a great recipe for the chocolaate roll, filling and glaze, please share with me. Thanks for all the help.