Jumping on board keychris's thought, if I ever make a dark chocolate ganache (especially over 60%) I use either an immersion/stick blender or a food processor to emulsify to prevent separation.
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Jumping on board @keychris's thought, if I ever make a dark chocolate ganache (especially over 60%) I use either an immersion/stick blender or a food processor to emulsify to prevent separation.
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