Please Help Urgent Need For Dark Chocolate Ganache!!

Decorating By neda_la Updated 6 Aug 2014 , 4:21am by mcaulir

neda_la Posted 6 Aug 2014 , 3:54am
post #1 of 4

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!!



3 replies
mcaulir Posted 6 Aug 2014 , 4:04am
post #2 of 4

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.

neda_la Posted 6 Aug 2014 , 4:16am
post #3 of 4

Thanks will add some more chocolate!! TO what temperature should I melt them?

mcaulir Posted 6 Aug 2014 , 4:21am
post #4 of 4

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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