1. Combine both your cream and chocolate into a microwave safe bowl and give it a mix. 

2. Place the bowl into the microwave and begin to heat on full power for 1 minute. Take out of the microwave and stir.

3. Repeat step 2, then begin to reduce the amount of time to 30 seconds, taking it out each time to stir. As it melts more and more reduce your time to 15 seconds and so on until fully melted. Making sure not to overheat. 

4. Your ganache is ready to use straight away in your Frost Form!

• If your ganache is thick and super shiny/greasy it is split and it will not set in your Frost Form. But do not panic as it is easily fixed. All you need to do is cool it down and give it a good mix until it becomes more fluid and less shiny/greasy. You can do this by leaving gin the fridge for 5-10 minutes or place over a bowl of ice. Be patient with it, it will eventually come together.
• Your cream must be 35%-40% fat content and must not be imitation cream like elmlea. You must use real chocolate, as any chocolate containing veg oil will not set. It must contain cocoa butter.
• However if you are planning on using the ganache in the next few days then we would advise keeping it in the fridge for guaranteed safety and bringing to room temperature before using.
• Ganache can last in the fridge for up to a week, please check used by dates on the cream to confirm this.