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13 hours ago, Haley said:I’ve made the Rob Roys, but had the same issue. Way too soft to cut. I tried adding more chocolate and it still didn’t set up enough. I just ended up piping them into molds. My husband loved them though!
Did you precrystallize the ganache?
The precrystallization really so much affects the firmness of the end result of ganaches.
13 hours ago, Haley said:I’ve made the Rob Roys, but had the same issue. Way too soft to cut. I tried adding more chocolate and it still didn’t set up enough. I just ended up piping them into molds. My husband loved them though!
Did you precrystallize the ganache?
The precrystallization really so much affects the viscosity of the ganache.
By Lior,
