hi there, I use baking paper oracetate sheetswhen I slabof ganache, but whenreleaseonce the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks!
updated by @him: 04/19/15 12:52:53
I have another problem, I make fruit ganacheratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, hard to put a thin layer of chocolate, and I try raise white chocolateratio easy to firm but not enough fruit flavor, how can I do? Thank you so much
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