Posted by Brandy on June 22, 1998 at 11:04:49:
I'm trying to figure out why a ganache didn't set up and get firm in the fridge. I have made this before and it performed as it should, so I'm baffled. It's just 24 oz of semisweet chocolate, 32 oz of heavy cream, heated slowly 20-25 min over low heat, stirring constantly, then transferred to a metal container and refrigerated. The recipes says stir every fifteen minutes until of spreading consistency, about 2 hours. WELL. It never got there and still isn't. It got to the thick but not firm (still pourable) stage. Oh yeah - it also has 1/2 teaspoon light corn syrup stirred in after cooking. The only variation I can think of is that I used a stainless steel pan the first time and used a magnalite professional saucepan the second time. What gives? And - will anything thicken it?
And what the heck can I do with this pot of chocolate soup?
Thanks, Brandy