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Anyone having tried the "Rob Roys" recipe at the page 160 in the "Chocolates and Confections" second edition by Greweling?
He says ... cut it with guitar after overnight crystallization at room temperature.
It is a milk chocolate ganache ... and I think it is a very watery and syrupy / honeyed ganache for being slabbed ganache, having only ~17% cocoa butter.
Anyone here really having done this recipe and could cut it with guitar or with knife cleanly?
Anyone having tried the "Rob Roys" recipe at the page 160 in the "Chocolates and Confections" second edition by Greweling?
He says ... cut it with guitar after overnight crystallization at room temperature.
It is a milk chocolate ganache ... very watery and syrupy / honeyed ganache, having only ~17% cocoa butter.
Anyone here really having done this recipe and could cut it with guitar or with knife cleanly?
