I made an Italian Chocolate Wedding cake today just to see if I could. It was messy, but I think it will be good. My question is this-- the syrup I poured over the baked layers was choc. chips and half-and-half. Then there was choc. BC. Then the ganache, which was heavy cream and choc. chips. It's in the fridge to harden now, but do I have to store it there? It would sure be easier not to . . .
the ganache is fine unrefrigerated, as is the bc, BUT because you used half & half in the syrup, YES, you need to refrigerate it. when doing ganache, the cream is brought to a boil which in a way is like pasturization. it also has the proper ratio of fat and sugar to prevent bacteria from growing at room temperature quickly. its ok at about 70 degrees for up to two days (ganache) , but again, i'd put the cake in the fridge.
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