Recently, I had a problem with chocolate ganache…
I made Italian Rainbow Cookies a few days before Christmas and spread ganache over top. Ganache was made with Ghirardelli Semi-Sweet Chocolate Pieces and heavy cream.
When I served them, it looked like the chocolate had lightened up with small scratches visible.
Can you tell me what I did wrong?
I made a cake with Chocolate Ganache frosting in the same way and the Ganache stayed perfectly fine.
Thank you!
