Nigelodeon

Those are really beautiful. Have you used this decorating technique before? How does it hold up over time? Hello lebowits! You actually let them dry for 24 hours (I prefer 48 hours) at room temp (18-20°C) and can be manipulated normally after that. It is a really beautiful technique to use, but the only downside is that you need to let them dry at least 1 day. Cheers!

First time posting any of my work. Those are white shell chocolates with fresh ginger, key lime, candied orange and a bit of Limoncello liquor infused in a dark chocolate ganache. Decoration is a spraying of cocoa butter over the frozen chocolates. It creates that velvety look. Cheers!

Hello Cassie! I'm new here and I'd like to share my toughts and knowledge too (: To your problem now: Seems that your recipies have a lot of solidifying agents, I think you might get your problem solved if you add a little glucose syrup to your preparation. Just take around 40gr and add it to the cream before starting to boil it. Also, adding a bit of butter to the chocolate/pb ganache might work, since adding glucose to that recipie might not be the best idea because there is no liquids to solve the glucose in. Hope you try it and let us know if that fixed your ganache. Cheers (: