Thank you MsGF and Alana Lily for the tips.
I have left it out in room temperature for 24 hours. Still a bit soft when I touch it. Not sticky but soft. Creme(51% fat)/Chocolate ratio is 1:4.
It now has the fat seeping through to the surface of cake. I did put it in the freezer for an hour and took it back out and let it rest for 2 hours so far. Still soft when touch it lightly. Anyways, Just wanted to share with you guys maybe using 51% ain’t a good idea.
I have had issues before where my white choco won’t harden. How hard should it be? Dry hard or firm hard with moisture?
Eska Chen - Cake Designer for Little Kel's Cakes
