First question - does everyone use the 2:1 ratio for dark chocolate and 3:1 ratio for white?
Second question - I have seen many people use ganache as a filling for their cakes also. I use various buttercreams inc SMBC. My stupid question is - does the ganache not set almost hard inside the cake? I know some people whip it, but I have seen it used straight as just ganache and I imagine it a lot harder than my buttercream texture!
Thanks in advance.