Posted in: Recipes
On the topic of pralines, for spraying painting in the pralines, what kind of "paint" do you recommend? Something from Barry Callebaut or can you advise something else?
I have one and it is good indeed!
Does anyone know how to mend a split ganache?
Tryed to do a dark chocolate lemon ganache and it was totally ruinned.. Read somewhere that it could be caused by adding the chocolate to the cream and not the other way around... Could that be it?
Yes, understanding the process helps. I follow instructions in my temerping machine booklet. May be there is good adivise in it for you:https://www.krebsswitzerland.com/image/data/Mktg_PDFs/chocMELTER_6KG_manual_low_res.pdf