Technical advice needed: Los Ancones ganache
Does anyone out there have extensive experience with making firm ganache using Michel Cluizel Los Ancones? I ask because I’ve made innumerable ganaches, using innumerable chocolates, but getting a Los Ancones ganache not to break still eludes me.
Based on my experience; I think the problem is the size of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude