A closer look at this two-ingredient wonder.
Ganache is made by melting chocolate with hot heavy cream. As simple as this sounds, ganache can be pretty temperamental. Since it is the frosting used in this month’s Birthday Cake Club recipe, I wanted to write a follow up about ganache and some of its pain points.
Here’s a closer look at why the chocolate percentage matters, how to whip it, and what to do if things go wrong:
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