chocolate i make it the other way around. i heat my chocolate and stir in my milk. just like i do for truffles. i find the emulsion is more stable and does not break as easily. also, in my experiments i find i use a bit more milk than you are using, and that additional liquid might well be the key....
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over the surface so it doesn't form a skin and leave it at room temperature. after around an hour it should be cooled and thickened to spreading consistency, perfect for covering cakes. the consistency in the picture below was achieved by leaving the ganache for an hour or so. leave it longer for truffles...
over the surface so it doesn't form a skin and leave it at room temperature. after around an hour it should be cooled and thickened to spreading consistency, perfect for covering cakes. the consistency in the picture below was achieved by leaving the ganache for an hour or so. leave it longer for truffles...
bonbons can be filled with caramel, oozy ganache, fruit purees and more. there are three bonbon filling recipes at the end of this post. what is the difference between bonbons and truffles?...
to brownish or black lower area; the presence of yellow cords connecting the parasite and the puffball; and, of course, the presence underground of the parasitized puffball (which belongs to the genus elaphomyces). description: ecology: parasitic on underground puffballs (sometimes called "false truffles...
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