We routinely use a whisk for ganache - we let the cream come to a rolling boil and pour it over the callets (we also add butter for our purposes) rock the bowl a little to ensure the cream gets down to the bottom; and wait a few minutes then use a whisk.
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We routibely use a whisk for ganache - we let the cream comevtoba rolling boil and pour it over the callets (we also add butter for our purposes) rock the bowl a little to ensure the cream gets down to the bottom; and wait a few minutes then use a whisk.
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