How do I get the chocolate to be firm and not melt at room

More chocolate, less cream in the ganach. I assume this is a ganach?

Really, it should be fine at room temperature at a 50/50 ratio.

>>8942422
I've been using straight up chocolate.
Don't think you have to use a ganach for these

Temper it.

>>8942463
how do I temper it without ruining the biscuit?

>>8942466
Temper the biscuit first.

>>8942466
You temper it before adding it to the biscuit ya dingus

>>8942490
that would be just time consuming

>>8942503
You're melting chocolate to add to biscuit in the first place, tempering is just part of the process.

>>8942503
>time consuming
Kill yourself

What be tempering that not sword?

You'll need to tell us what kind of chocolate your using if you're just using straight chocolate. For all I know your using nestle tollhouse chips, which are going to work differently than couverture chocolate.

And tempering isn't going to do shit, it makes chocolate shiny and smooth, and doenst do anything for melting.

My advice? Make a ganach using good pure chocolate, let it cool to semisoft (think creamcheese) pipe it on to the cookies, and if it seems a little soft, left them firm up in the fridge for a bit.

>>8942858
>And tempering isn't going to do shit, it makes chocolate shiny and smooth, and doenst do anything for melting.

Type I chocolate melts at 63 F, type V melts at 93.

>>8942463
This

>>8942503

and we;re done here.

>>8942858

>And tempering isn't going to do shit, it makes chocolate shiny and smooth, and doenst do anything for melting.

yes it does you fucktard, that is literally what it is for.