I have tried using ganache under fondant a couple of times and had trouble getting the chocolate completely melted without overheating it. I used the tutorial by Three Little Blackbirds the first time and then used the tutorial on here (3 part tutorial) the second time.
Both times I just used chocolate chips (semi-sweet one time and milk chocolate the second time). I wanted to use something readily available so that I didn't have to order it in bulk.
When I used the microwave, I adjusted it to 50% power and a shorter time than in the 3 part video because I didn't want to overheat the chocolate. It took forever to get all of the chips to melt completely. When I did it at full power the chocolate got way too hot, even with a shorter burst of time than in the video.
My question is:
Is it okay to use chocolate chips or do I need to use a different kind of chocolate?
Also, I have a cake tasting coming up where the customer wants to try white chocolate ganache to see if she wants it as the covering for her wedding cake. I have had better success with white chocolate, so I'm not worried about using it as a covering.
My question here is:
She wants a stenciled pattern (houndstooth) around the cake. Can I stencil with royal icing on ganache? I know I can buy houndstooth icing sheets, but I don't like the taste of them and would rather stencil. She would also rather have the stencil instead of the icing sheets.
Thanks in advance!