I messed up my ratios when making some chocolate truffles. I was thinking I could use the liquidy ganache as a nice icing on a cake instead. Any guidance on best practices for making it pliable enough to ice a cake with after it's been chilled in my fridge? Is using a microwave a terrible idea? A water bath better?
Thanks from an inexperienced-but-eager chocolatier.
I am interested in what you did to the chocolate that it cannot be fixed and used for the centers. It may never be perfect, but you can usually add more melted B-S chocolate to stiffen them up, if that is the problem.
Tempering will not be a issue, if this is going to be used for centers.
I prefer to reheat chocolate in a water bath, as it gives me more control, but a microwave will also work if you are careful.