Please Help Urgent Need For Dark Chocolate Ganache!!
Decorating By neda_la Updated 6 Aug 2014 , 4:21am by mcaulir
Hi everyone,
I am trying to use dark chocolate ganache for under my fondant for the first time because of the great share edges and the fact that I thought it would keep firm outside in the room temperature!
However I made the ganache(used cream even less than 2:1) and after around 16 hours being outside the fridge it has not set up and hardened yet! I have to admit that the temperature in my kitchen is around 30 C.
We leave in a very hot weather and I need to transport the cake with my own car to a destination two hours away and I can't afford having it all melted down!!
Please help!!
Thanks
HOw much chocolate :cream did you use?
I find I need to use significantly more chocolate in warm weather. You can melt more chocolate, warm up your ganache just a bit, mix them together and let them sit again, and it should set up better.
No temperature specifically. Just melt in the microwave in short bursts, stirring in between, until it's smooth, then mix it in.
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