I usually only make milk chocolate ganache and decided to cover my dummies in white chocolate to get a smooth finish before I put my fondant on.
I think this may have been a mistake. The white chocolate was hardening before I could smooth it out and just made a HUGE mess. The indentations are worse than the foam.
I am wondering if I had the ratio wrong. I have never had this problem with my milk chocolate so I have no idea what I did wrong.
This is also my first time using dummies so maybe this is no the approach to getting smooth fondant on the dummy. Any help or advice would be greatly appreciated.