I have started using ganache under fondant as I live the final outcome. I ran out of my regular chocolate and didn't have time to make the trip for it again do I used Chipits. I know, some of you will cringe. But it's all I had available from peanut free facility. I used 1kg and 400ml of whipping cream. This is a 2.5:1 ratio I thought. It has set for well over 12 hours bat room temp and is still so soft. Any suggestions? I was sure this ratio would set hard. Please help.