Different chocolates have different viscosities, which is why the 1:1 rule doesn't always work. Depending on how loose your ganache is, you need to add a certain % of melted choc back into your melted ganache. Blend in VERY well and...
I just browsed your site for 5 minutes, and here are my initial impressions.
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I Usually use bowls, which I wrap with foil, smooth out, and rub lightly with oil. The foil is useful because you can slip it off the bowl whle the sugar is still slightly flexible, then peel the sugar off the foil. No breakage, no...
Hi, chefpeon, I know you from egullet. I guess some of us can hang in a Hooters or a keller restaurant. This place is usually quite friendly, in spite of what you've just witnessed. I hope you can spend some time here and add to our...
If you add another pound of butter to the recipe, and about 6-10 oz. less white chocolate, things should firm up a bit. If you choose to add confectioner's sugar, add it slowly, and taste it frquently, or you may find it too...
