I was wondering if anyone has any tips on chocolate ganache? I was thinking of covering my valentine's cake in it but have never attempted to use ganache before, now's a good time than any as I've got to do it sometime!
Any tips? Any great recipes for the ganache?
To anyone regarding the ganache! I have no trouble making and using it except for one thing. When I first put it on and it dries it is very shiney. If it is on brownies and I freeze them it turns dull. Is there any way to get away from this?