Edit History

So I made the mistake of using a ganache I haven't tested as a filling. It's a Michael Laiskonis recipe for coffee ganache and I've never had one of his recipes let me down before so I was confident. I made the ganache as his recipe dictates with the addition that I added 1% silk from the EZ-Temper when the ganache hit 28 C. It seemed on the fluid side when filling the molds but I continued to trust. 3 hours later, in a fairly chilly room, it's pretty much the texture of a soft cream filling. It doesn't flow if I tilt the molds but it's pretty soft. I can live with that as far as texture for the filling goes in this particular piece (it was piped over a layer of dulce de leche and they seem to be pretty close to the same in texture, so they should meld pretty well in the mouth) but I don't have enough experience with molded chocolates to know if it's firm enough to support bottoming. I was hoping to finish them tonight but now I'm thinking I'll leave them overnight and see if they firm up more. I guess what I'm basically wondering is, how soft is too soft for bottoming?

Edit: I still don't know what is too soft but I decided to go ahead and finish them tonight anyway and there doesn't seem to be any problems. So I now know what isn't too soft.