My formula is below. I need to tweak it a bit and I haven't decided how yet, but so far the results are good and the shelf life has been excellent. Pieces on my shelf for 4 weeks show no signs of deterioration or spoilage. If you try the formula, please let me know what you think.
2 medium ripe banans (should have a few spots on skin)
1 vanilla bean, scraped
150 g walnuts
325 g dark brown sugar
225 g white chocolate, melted
25 g butter, soft
80 g dark rum
Hello, it's my first post here, but I have been a lurker for many years. :)
I tried this delicious recipe back then ( thanks Steve for sharing it!) and I can't remember exactly how was the texture, firm or semi-soft? I would like to use this recipe as slabbed ganache and I'm affraid that the porportions are too soft for slabbing.
How could I modify the recipe so the ganache would be firmer without altering the flavour too much? Add more white chocolate? Or use white sugar instead of brown and boil it a little bit longer?