1 hour ago, pastrygirl said:
I think it's a little easier since you're not relying on the heat of the cream to melt the chocolate and you eliminate the risk of having un-melted bits left in your ganache.
Don't they also claim that breaking the ganache with too little liquid then bringing it back together with more has an effect? Makes it denser or something?
That's what I recall - you get a 'real' emulsion instead of a pseudo emulsion. Wonder if someone can find the video of the technique and explanation. To me it was too much fiddly work when I really had no trouble making emulsions with my chocolate at 30º C and liquid at 40º C method.
Here is where we discussed it before.