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Post by bugra on Dec 6, 2020 10:24:29 GMT -5
Hello to all,
My problem is making ganaches with bitter chocolates. I can never emulsify it correctly. My ratio is 2/1 chocolate/cream. The chocolate is Callebaout 70-30-38.
There is no problem with milk chocolates, but with bitter chocolates making correctly emulsified ganaches is a real nightmare for me. What would you advise? Is there any easy way?
Thanks a lot
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