I need help in this matter...I make my ganache, I add more chocolate than cream and butter to it, because Im trying to increase its shelf life, as I have mentioned before I will be selling at different selling point where I cannot control the temperature. If I use creamy ganache I think the chocolate wont last more than a week or a week and half, correct me on that one if Im wrong.
So my question is: when I put my inclusions to my ganache, I will be more sepcific, I add peanut butter to the ganache and then pipe it in the chocolate bonbons...when I tried the chocolate and took a bite, the feel of the ganache was crumbly and hard, not silky smooth, yummy tase...any advice??? please help! What am I doing wrong?
updated by @christine-de-massis: 04/13/15 08:47:37PM