Felchlin Centenario
Posted in:
Tech Help, Tips, Tricks, Techniques
Thank you for this, Clay. I look forward to working with the Concha. Have you or anyone you know worked with this and the Cru Hacienda in a confectionary capacity? I produce a 3oz bar with the organic version of the Hacienda and it sells well. I'm sweating a bit, though, coming up with a bon bon/truffle ganache recipe with it perhaps because of the fact that I'm may not be working correctly with the cream/cocoa butter ratios.