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!!
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.
Thanks will add some more chocolate!! TO what temperature should I melt them?
No temperature specifically. Just melt in the microwave in short bursts, stirring in between, until it's smooth, then mix it in.