I use a 2:1 ratio for dark chocolate and a 3:1 ratio for white chocolate to make my ganache. When the ganache is in liquid form it is very smooth, with no lumps. But when I let the ganache set so I can spread it on a cake lumps form. Not big lumps, but small ones that make it impossible to get my ganache smooth so I can cover the cake with fondant. How do I prevent the lumps from forming?
8/28/10 at 9:53am