talesfromthechocolateshop blogspot.com

Tales from the chocolate shop

Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder a ganache is a blend of chocolate and cream. If youre following a recipe closely, they should be foolproof, but if youre estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The fresh .

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Tales from the chocolate shop

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Tales from the chocolate shop. Tuesday, 3 March 2009. Rescuing a split ganache. Many of you will make ganaches.either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder a ganache is a blend of chocolate and cream. If youre following a recipe closely, they should be foolproof, but if youre estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high. The fresh .

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This web page talesfromthechocolateshop.blogspot.com states the following, "Tuesday, 3 March 2009." We saw that the webpage said " Many of you will make ganaches." It also said "either because you make truffles, or because you make chocolate fillings or toppings for cakes or deserts. Reminder a ganache is a blend of chocolate and cream. If youre following a recipe closely, they should be foolproof, but if youre estimating yourself or scaling up, you can get problems with ganaches splitting, especially milk and white ganaches, where the fat content is high."

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