Is there any advisable temperature range in which the butter should be added to the ganache emulsion?
After ganache properly set at 20 - 22 C, does the temperature at which we added the butter have any effect on the consistency of the end result?
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Is there any advisable temperature range in which the butter should be added to the ganache emulsion?
After ganache properly sets at 20 - 22 C, does the temperature at which we added the butter have any effect on the consistency of the end result?
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