Thickening a ganache
For a thing on Saturday I’m going to make a “pretzel pizza”: small hard pretzels spread flat, covered with drizzled caramel, chocolate, and assorted toppings.
On a semi-related note, for the same event I already made a flourless chocolate torte topped with a semi-firm chocolate ganache (about 3:4 cream to 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