Hi! I'm a newbie to confectionery. I've been lurking on this board for a few weeks and I've learned a lot, thanks to all of you. This is my first time posting! I hope you can help me with my little problem. I made a half recipe of Greweling's Rasberry Bites butter ganache. I poured it into a 8X8 pan and it set up nicely. Then I realized that it only made a very thin layer, so my chocolates would turn out very thin. So I had a bright idea - I made a half recipe of the Peanut Butter Gianduja (also Greweling) and layered that on top. That also set up nicely, actually somewhat harder than expected. Anyway, I managed to cut the ganache (bottom coated) and dip the squares in dark chocolate. They looked nice for a while, but after a few hours, hairline cracks have appeared along the corners on many of them. Also, droplets of sugary stuff are leaking out in places - looks like raspberry jam. I had the window open for a while (50F outside) because it was too warm in the kitchen. Temp. inside never got below 65F. Could this have caused the cracking? Thanks a lot for your help! Prabha