i’ve been wanting to try the unattended method of melting chocolate.
for ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87), i melted the chocolate in my new oven kept at 110-120oF. it worked like a charm.
to make ganache, scald the cream, let the cream cool till about 140 oF, then stir the cream on the melted chocolate and mix with an immersion blender. the final temperature was perfect, just under 120 oF.