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what temp isbest to store my ganache before rolling?

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Comment by Clay Gordon on November 24, 2009 at 9:31am
How long are you "storing it?" A few hours until it sets up? Longer? And why are you rolling it? If you're pouring slabs of ganache, most people I know pour the ganache into a frame while it is still quite liquid and let it crystallize in the frame. Then they coat what will become the bottom with a thin layer of chocolate, let that crystallize, and then cut for enrobing. All this can happen in a good working environment of 60-68F.

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