Posted by Angela on February 22, 1999 at 21:48:16:
I'm having trouble with my ganache. I use 1K chocolate to 1L cream, and it is always too thick to pour easily over cakes. Should I just add more cream? Also when I reheat the following day it is often grainy looking or separates, even though I am very careful not to overheat. Please advise on both these problems - they're driving me NUTS!!!