AHi guys ! I am going to make macarons with chocolate ganache filling in a few days to bring to a party , but I'm afraid the ganache will melt on the way there . Will ganache melt at room temparature ? :(
With the 2 to 1 ratio for milk and dark chocolate and the 3 to 1 ratio for white chocolate, it will not melt at room temperature indoors. That's what I've done, and from what I've read, seems to be the most common for filling and icing. I don't know anything about macaroons though.
Here's a great article about ganache, with a video tutorial.
Milk and White Chocolate (3-1) tend to be softer then Dark (2-1) so I use different ratios.
AThank you so much ! <3