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PoodleDoodle
Posted 24 Nov 2010 , 3:07am
post #3 of 6
let it sit at room temperature. It will thicken as it cools. Or put in the frig for a few minutes. I made a batch today with a 1:1 mixture of cream and chocolate and it thickened nicely after about an hr.
Ganache is really very easy to work with, to thin, add more chocolate, to thick and more cream. Just wait until it has set up before you decide it isn't the consistency you want. 
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