what temp isbest to store my ganache before rolling?
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11/24/09 09:31:40AM @clay:
How long are you "storing it?" A few hours until it sets up? Longer? And why are you rolling it? If you're pouring slabs of ganache, most people I know pour the ganache into a frame while it is still quite liquid and let it crystallize in the frame. Then they coat what will become the bottom with a thin layer of chocolate, let that crystallize, and then cut for enrobing. All this can happen in a good working environment of 60-68F.
How long are you "storing it?" A few hours until it sets up? Longer? And why are you rolling it? If you're pouring slabs of ganache, most people I know pour the ganache into a frame while it is still quite liquid and let it crystallize in the frame. Then they coat what will become the bottom with a thin layer of chocolate, let that crystallize, and then cut for enrobing. All this can happen in a good working environment of 60-68F.