Originally Posted by SugaredSaffron
Did you put it in the fridge, freezer? It only gets really hard for me if I put it in there, leave it at room temperature for a few hours and it should be spreadable like peanut butter.
Originally Posted by LisaPeps
Just use a metal bench scraper or spatula and hold it in boiling water, once it's hot enough it should melt away any imperfections.
N.B: Sorry to hijack your post ellavanilla but its also a ganache question (in the UK).
Hi LisaPeps and Sugared Saffron; I notice you are both from the UK too so please may I ask you a question? I actually posted this on another thread but have only had one reply. Can you both please tell me what is the name of the best chocolate here in the UK you use for making your milk, dark and especially your white ganache please? Thanks ladies.
Here's what I posted on my previous thread;
"Hello fellow UK bakers. I have always used buttercream under all my fondant covered cakes for years. However; I really would love to give ganache a try and possibly convert to it if successful in making a good ganache. I have read horror stories where the ganache didn't set up hard under the cake and was 'squidgy' and melted under the fondant. This has therefore been the only reason I've been reluctant to ever attempt making ganache. I have thoroughly read up on ganache and the appropriate cream (Whipping Cream with 35% fat content if I'm right) to chocolate ratio and now feel more ready to 'take the bull by the horns' and actually make ganache for a cake trial.
Please can anyone kindly tell me from their experiences; what is the best brand or the name of the; Dark, Milk, and especially WHITE chocolate they use to make their ganache; regardless of price. What supermarkets, websites or shops sell them please. Any advice will be immensely appreciated. Thanks in advance! "