Tuesday, October 9, 2012
A few days ago I made my first ganache at home from a recipe I had used in the past, with left over Ghiradelli chocolate. My goal was the ultimate in emulsions and practice with a 7th grade math problem (For 14 oz of 71% chocolate, how much 60% and 100% do you use?) I was so tickled with my new ganache technique and superior emulsion that Danielle took a picture. The ganache had a nice feel to it once it set. I'd like it to be a bit softer, but it definitely had the creamy smoothness of a well done emulsion (I just like typing and saying emulsion). My second one is setting up as we speak.