Hi. I made choc ganache using a 2:1 ratio. I left it out at room temp for a day and a half. Its a soft peanut butter consistency- i would have thought it would be totally solid by now, and am afraid to use it to cover my cakes for fondant prep. In the past it was solid and i had to soften it before using- the white chocolate ganache i made at same time is solid.... what should i do? add more choc and wait for it to set again?
5/15/14 at 6:21am