I mixed up a batch of these today using equal parts by weight of chocolate and cream. I used 10oz of callebut milk chocolate and 10 oz cream. After two hours in the fridge, the ganache was still soupy. I tried remelting in a double-boiler and adding 4 oz of additional milk chocolate. Two chilly hours later they were still too soft and melty to form balls. Just remelted for a third try and added 4 oz of dark chocolate. This time the ganache seems to have set up after an hour in the fridge, but I'm giving them more time. Any idea why my chocolate and cream ratios were so far off? You didn't mention if you were using Callebaut bars or chips. You want to avoid chips, as they don't have the same properties as bars and won't set up the same way. Hope this helps. ~ MJ

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