Rose’s Baking Pearls:
• Ganache has the best frosting consistency at around 80°F/27°C. To restore it to frosting consistency if frozen, it is best to thaw it overnight in the refrigerator and then allow it to sit at room temperature until spreadable. If necessary, soften it in a microwave with 3 second bursts, stirring gently to ensure that it does not overheat or incorporate any air, or in a double boiler set over hot, not simmering, water. (Alternatively, set a glass of hot water in a microwave or in an insulated food container with the ganache and allow the ganache to sit for about 30 minutes.)
• If using milk chocolate with lower than 40% cacao, the filling will be sweeter and less firm, so you will need to increase the cacao percentage by adding unsweetened chocolate. Calculate how much you need based on the difference in percentage: For each 1% below 40%, you will need 1 gram unsweetened chocolate per 100 grams milk chocolate. For example, if your milk chocolate is 35%, which is 5% lower than 40%, you will need 5 grams unsweetened chocolate for every 100 grams of milk chocolate, which equals 22.7 grams for 454 grams/1 pound.