Ganache: Tips, Techniques & Troubleshooting in Pastry & Baking Posted November 7, 2005 At work we find melting the chocolate and butter together gently and then whisking in the cold cream and any flavourng works the best . We do not use pasteurised and find it keeps fine for several days.
Ganache: Tips, Techniques & Troubleshooting
in Pastry & Baking
Posted
At work we find melting the chocolate and butter together gently and then whisking in the cold cream and any flavourng works the best . We do not use pasteurised and find it keeps fine for several days.