I'm not talking, gets hard in the fridge, I'm talking gets hard just at room temp. Any help here? I've had a hard time finding the right recipe for this. THANKS!!
I'm not sure how hard you want it, but I use a 3:1 ratio when I make ganache. 3 parts chocolate to 1 part cream (i.e.: 300g choc to 100g cream). It sets quite firmly when put on a cake - you can press firmly on it without putting a dent in it.
Thank you, thank you!!!!! Will do!