sorry for the delay not been on the site for a while, I make them separately, then when they are set (overnight) I then put them in the freezer unless I am using them, when I’ve taken them out of the freezer left to warm up to room temperature, I then warm them together on 30 busts in the microwave at 40% power – I temper mine as per “bellissimo cake” bring cream up to boil let it cool to 40c for dark chocolate, or 38c for white chocolate – melt your chocolate and let it coll to the following temps before adding the cream dark 32 34c & white/milk – 28 – 30c apparently more fafy but more stable & I have to agree (I always use this way now) I have tried just boiling my cream and pouring it over chocolate & the pour cold cream over my chocolate chips & then melting it slowly in the microwave – but tended to get mixed result – but the bellissimmo way works for me – I also love her way of mixing swiss meringue buttercream with ganache – tastes divine – if you can afford her book – it is well worth it (amazon sell it) – hope this helps :)
