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Bentley

Bentley

18 hours ago, curls said:

Will hunt down that Aw reading and report back... might not have time until this weekend.

No hurry.  Thanks!

 

23 hours ago, gap said:

I can't help with your specific question, but one of my (favourite) fillings is a dark chocolate ganache made with 65-70% chocolate and lemon curd. I'm guessing that adding chocolate to the curd to make a ganache is only going to help shelf-life of the filling.

How much chocolate do you use?  Would a 1:1 ratio of chocolate to curd set up nicely (I'm using white chocolate for this recipe)?

Bentley

Bentley

18 hours ago, curls said:

Will hunt down that Aw reading and report back... might not have time until this weekend.

No hurry.  Thanks!

 

23 hours ago, gap said:

I can't help with your specific question, but one of my (favourite) fillings is a dark chocolate ganache made with 65-70% chocolate and lemon curd. I'm guessing that adding chocolate to the curd to make a ganache is only going to help shelf-life of the filling.

How much chocolate do you use?  Would a 1:1 ratio of chocolate to curd set up nicely (I'm using white chocolate for this recipe).

Bentley

Bentley

18 hours ago, curls said:

Will hunt down that Aw reading and report back... might not have time until this weekend.

No hurry.  Thanks!

 

23 hours ago, gap said:

I can't help with your specific question, but one of my (favourite) fillings is a dark chocolate ganache made with 65-70% chocolate and lemon curd. I'm guessing that adding chocolate to the curd to make a ganache is only going to help shelf-life of the filling.

How much chocolate do you use?  Would a 1:1 ratio of chocolate to curd set up nicely?

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