I live in the UK and I m planning on attempting this tomorrow. My ganache has already split but appear to have rescued it by blending/adding more cream/and blending again! Last time I tried I threw it all in the bin so fingers crossed this time.
Just wondering if I can use greaseproof paper in place of the wax paper she suggests? Haven't got time to go to Lakeland tomorrow and can't seem to find it in any of our main supermarkets. Don't want to ruin the whole thing by finding it all sticks to it.
Many thanks for your help.
AGreaseproof or parchemin paper is actually very good. Just more expensive than wax paper (well in North America).
If your ganache splits just use a hand blender and it will come back together again...but I guess you know that already.