Ganache with 85%
Posted 11 November 2012 - 03:49 AM
I'm on the fence about whether to use it straight and add a small amount of sugar, or to use a combo of the 70 and 85.
Thanks for your help!
Posted 11 November 2012 - 07:18 AM
The bigger key is to use a small amount of butter to improve the final texture - there isn't a whole lot of fat in the high-solids chocolates, and adding just a hint of butter goes a very long way. If you like, my formula is in the recent Ganache thread.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)