I used 500g 70 percent choc and 250g whipping cream. I know I can re heat it to apply but have I done something wrong here? I was expecting it to stay peanut butter like consistency? Should I add more cream?
Any advice much appreciated!
Sorry, I don't know about under fondant, I've only used it in this recipe.
I always had problems with my ganache setting too hard to use as a nice filling for cakes.
I like ganache made with dark choc, but 70% is REALLY dark and is one reason it's set so hard!! If you're going to use such dark choc, increase the amount of cream.
Even using 53% cocoa solids, I found I had to increase the cream so it didn't set solid inside. However, as a previous poster has pointed out, if it's for covering your cake under sugarpaste, then you WANT it to set hard.
Milk choc doesn't set as hard. It's to do with the cocoa solids.
It doesn't set AS hard. It will be fine.