I have two different ganaches in mind to use as frostings, but I wad wondering if they “raised any flags” with anyone as to why they might not work:
1) 90% cocoa chocolate + strawberry jam
2) 90% cocoa chocolate + orange syrup (leftovers from orangettes—it’s as thick as corn syrup)
I’d use equal amounts if chocolate and syrup (or jam), and if it wad too sweet, I could add cocoa powder.
Any immediate potential pitfalls come to mind with respect to frosting a cake with this “ganache?”