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How to Add Crunch to Filling

post #1 of 4
6/16/12 at 2:01pm
Thread Starter 
I make a chocolate ganache filling with crushed up ice cream cones inside. I usually only use it in cakes eaten that day but I have a bride who wants it in a cake that is going to take a few days to decorate. Unfortunately I did a test and the ice cream cone bits got soggy and are anything but crunchy. And ideas on what I can add that will retain it's crunch for 2 or so days?

thanks!
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post #2 of 4
6/16/12 at 6:40pm
What about some sort of cookie? I have put cookie crumbs in chocolate fudge that goes inside an ice cream cake and they stay crunchy.
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post #3 of 4
6/16/12 at 6:48pm
Not sure it would work, but what about Rice Crispies?
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post #4 of 4
6/17/12 at 3:12am
Maybe the Valrhona crunchy pearls?

http://www.amazon.com/Valrhona-Equinoxe-Crunchy-Chocolate-Pearls/dp/B004Y0OGRK/ref=sr_1_2?s=grocery&ie=UTF8&qid=1339927912&sr=1-2&keywords=Valrhona+crunchy+pearls

The Dude abides.

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The Dude abides.

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