Chocolate Filigree Butterflies Won't Harden
Decorating By arden Updated 19 Apr 2007 , 11:26am by springlakecake
I was told by a cake decorator that all I had to do was make ganache and pour into the mold and it would harden in the fridge. I did this and it will not harden. I have had it in the fridge since 2:00 and even tried the freezer for about 20 minutes. What am I doing wrong. Need these for the top of a shower cake on Saturday. HELP!!!!!
If it isnt hardening up I'm thinkin its your ganache recipes. Try using less cream so say your original recipe was:
1lb Dark Chocolate
12oz of Cream
You could safely decrease your cream 50% to 6 oz. of cream to get that firmer texture your looking for. I wouldnt go any more then 50% though
The term "filigree" automatically suggests light and delicate... which ganache is never going to be. You need to use just chocolate (candy coating if you do not want to temper) to pipe these things. Also even if the ganache ones are hard enough in the fridge, I doubt they will stay that way for long at room temp.
Never heard of molding "ganache", as I know it....Once ganache comes back to room temp, it gets soft again.
Your quickest and easiest fix is to use candy melts in the molds--no tempering and a sure result every time. If you can get them, Merckens taste a bit better than Wiltons.
Hope it works out OK.
Rae
I agree with using a candy coating such as candy melts.
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