Originally Posted by deliciously_decadent
hiya pam! did you get my email? sent it twice but not sure it went through, so thank agian for the effort trying to get me that image!!
never had an issue with my ganache and i am in QLD, maybe its the cream i use or something lol!! i know that if i use another brand it never works properl lol
Sorry but this time I have to respectfully disagree with you
When you are dealing with foodstuffs and selling them to the public we have to be extremely mindful of SAFE food handling practices - it isn't enough just to say... you haven't had a problem - yes, it might work ie. it will combine and be workable and it might not melt but it is NOT safe food practices to do it this way. People can get sick this way - no not every time and no not every person but it can happen - and it is our responsibility to conduct ourselves in a way that has been determined by the Food Stardards Association. EG - THE CREAM MUST BE SCALDED
It concerns me that people are getting the wrong information on ganache and it will quickly filter through the cake decorating community and before you know it - suddenly we won't be able to use ganache under fondant because somebody got sick.
Sorry - don't want to rant but do feel strongly on this point.