I am in the middle of baking the semiannual
With the…
Over the last 15 years 
I have been working towards a more semi, and less sweet chocolate for the ganache, and trying to get a sense of how to make sure it’s the right consistency to spread, when I’m ready to spread it.
I’ve learned from sources online, and from you good folk every year! Thank you.
This year I found something saying ganache can be kept at room temp for two days!
I assume this includes the days actually on the cake, which I have kept at room temperature for almost a week. 
Does it matter what ratio of chocolate to cream?
Are there other suggestions, temperatures maybe, to have it ideal for a creamy frosting?
My chocolate is mostly Van Leer “semisweet” or “Dark” Chocolate 53% chunks from a bulk bin at Winco, but there is also some 64 percent labeled “bittersweet” discs that I think are Callabaut, and some bars of 64 percent “semisweet” Guitard.
