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gap

gap

From what I have been taught, there is no need for a stick blender ... you can emulsify with a spatula or whisk - especially if the ganache is well balanced. As you get higher fat ganaches (eg., using a dark chocolate with high cocoa butter content), a stick blender (or using a food processor/robot-coupe) can give a better result.

gap

gap

From what I have read and been taught, there is no need for a stick blender ... you can emulsify with a spatula or whisk - especially if the ganache is well balanced. As you get higher fat ganaches (eg., using a dark chocolate with high cocoa butter content), a stick blender (or using a food processor/robot-coupe) can give a better result.

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