19 minutes ago, pastrygirl said:
It's my favorite thing that I make. The addition of crispy feuilletine makes it even more addictive. 2 parts milk chocolate to 1 part natural PB (I use Adam's Creamy) by weight sets up quite firmly. I can cut it on the guitar when it's just right but I've broken plenty of strings when I've let it get too firm.
I also make a white chocolate coconut concoction that's kind of a pain because it seems like it's never going to solidify, but it always does, eventually, with more stirring, chilling, and EZ temper silk.
ahhhhhh. want.
i'm always paranoid about my nut ganaches setting up, but they always do, eventually. usually after i've convinced myself it won't work.
