Your graham crackers are getting soft because they are being frozen. When you feeze something it adds moisture to your food and when it comes to your graham crackers, it is like adding a droplet of water to each. Freeze your peanut butter seperatley, add the balls of peanutbutter to your graham crackers and then, when making the granache add less cream. That would be the only reason that it is not hardening properly. The ratio is 1 oz: 1 T, chocolate: cream. Also, be careful to use coverture chocolate. It has already been tempered and you don't have to worry so much about adding the cream. Most chocolate is but the best tells you it is.
Good luck
100 folds |