Hi Jo, I love your work and your generosity! Been following you on FB for sometime now.
I have a quick question….you’ve put up a foolproof way of making white chocolate ganache…can one use condensed milk in dark chocolate ganache as well, to stabilise it? I’m in Singapore where it’s hot and humid all the time and my dark ganache (1:2) does not set very hard. The moment you move the cake out into a non air con room, the ganache softens. Any thoughts? Thank you for sharing all your insights and knowledge!
Radhika, Singapore, http://sinsationscakes.wordpress.com/
