Same here. I freeze my leftover ganache in plastic containers with a secure lid. Once I need it I let it thaw at room temperature (without lid) so that there are no chunks or air pockets from the melted ice, put it in the microwave for about 10 secs and it’s ready to go!
I’ve used ghiradelli chocolates both white and dark that I’ve purchased from a local grocery store or food place like Target, I’m sure there’s a Target in NY and haven’t had any problems otherwise, if I need to go big I purchase online from the vendor www.callebaut.com if you’re comfortable with online purchasing
I aspire to inspire before I expire! - A. Morelli, www.facebook.com/DarlingConfections
