I make a chocolate ganache filling with crushed up ice cream cones inside. I usually only use it in cakes eaten that day but I have a bride who wants it in a cake that is going to take a few days to decorate. Unfortunately I did a test and the ice cream cone bits got soggy and are anything but crunchy. And ideas on what I can add that will retain it's crunch for 2 or so days?
thanks!
What about some sort of cookie? I have put cookie crumbs in chocolate fudge that goes inside an ice cream cake and they stay crunchy.
Maybe the Valrhona crunchy pearls?
http://www.amazon.com/dp/B004Y0OGRK/?tag=cakecentral-20+crunchy+pearls
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