Ok I am at a loss. I am making a very simple cinnamon/dark chocolate ganache the way I always do but for some reason it won't set at all. It's 2:1 dark chocolate to cream with cinnamon steeped into the cream. Also includes honey. This is my standard recipe and practice and I've never had this issue. Looking to fix the ganache ASAP. Any tips?
updated by @katie-perry: 04/10/15 09:30:58PM
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@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
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Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"