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Help with Ganache !!

post #1 of 4
9/23/12 at 9:22am
Thread Starter 
hi , i have to make a cake and i thought about using ganache under the fondant but i live in Puerto Rico and the weather is very warm. Would the ganache stand the heat ? Can the ganache harden at room temperature ? icon_confused.gif

hope U help me !!
ThankSs !
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post #2 of 4
9/23/12 at 1:48pm
If chocolate bars are still solid at your room temperature then your ganache should be fine. The Aussies use it in their heat as its the only thing that stands up to it!
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post #3 of 4
9/24/12 at 4:21am
Thread Starter 
Thank You .LisaPeps !!!
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post #4 of 4
9/26/12 at 8:37pm
Make the setting gsnache using the 2:1 chocolate:cream ratio. Let it setup first in airtight container to a the consistency of peanut butter. I usually let sit overnight. It does setup firm at room temperature on the cake. I put in fridge after cake is iced to fully setup faster. It is great-the only way I do it! Adds stability to the cake as well. Good luck.
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