Hi MJ - the chocolate I used was from a callebaut bar. I made two batches, one with vanilla flavor and one with raspberry. One was made with the last 10oz in a heavy cream carton, the other with the first 10oz of a whipping cream carton, but there was no difference in consistency for me. After two hours in the fridge, both batches were a honey-like consistency - thick but definitely liquid. When I poured the ganache out to remelt with additional chocolate, I did see some unmelted bits at the bottom of the pan. I used a double boiler for my second try when I added 4oz more of a belgium milk chocolate bar I had in my pantry and made sure to melt everything thoroughly. After two more hours, this time in my chest freezer, ganache was the consistency of thick pudding and still would not hold it's shape once scooped. For the third melting, I added 4oz of a belgium dark chocolate bar to each batch. The resulting ganache was still very soft, but truffles held their shape well enough to roll in cocoa and make it back to the fridge. My final ratio was 14oz milk + 4oz dark chocolate bar to 10oz cream. If I'd had more good chocolate on hand, I probably would have tried adding another few ounces to get the consistency I was after, so I would have ended up with a chocolate heavy 2:1 ratio.

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