Lately I have been playing around with trying to make chocolate covered foods. My fiance loves chocolate covered peanut butter graham crackers. So, I tried making them by spreading peanut butter on graham crackers, and then freezing them for a few hours so that when I dipped them into ganache, the peanut butter would not immediately melt into the chocolate. Well, taste wise they turned out well, but the graham cracker did not stay crunchy. It was almost soft. I am wondering if it was freezing the crackers that caused the non-crispness or if it had something to do with the natural oils in the chocolate. (Later I tried pouring a little bit of ganache over crispix cereal, and the chocolate covered cereal tasted stale the next day. So, if anyone has any ideas as to why it did this and what I should do next time with the chocolate, just let me know! Thanks!!!
