so i've tried making a ganache twice. each time it just stays in liquid form. I melt it the way i'm supposed to and follow the directions. Then it just stays liquid. I know that people use it to fill cakes and use it under fondant... but mine is pure liquid. Any advice/fool proof recipes. The recipes that I've tried have been from here and been a big waste of chocolate!
post #1 of 9
6/26/12 at 11:18am