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Why is ganache so confusing to make and how exactly do you use it?? I hope to answer all your burning questions in this vid!
Full Blog Post: http://artisancakecompany.com/2015/01/ganache-recipe/
Buy the Book: http://astore.amazon.com/articakecomp-20
2:1 Ratio (twice as much chocolate as heavy cream)
Bring cream just to a boil, pour over chocolate and let set for 2 minutes. Whisk together until smooth and creamy. Drizzle over cakes at this point or let set to peanut butter consistency for piping or using on a cake. Store at room temp for up to 24 hours. Store long-term in the refrigerator.
Kara Bustos Acrylic Technique: http://siftbykara.ecwid.com/#!/Ganache-Technique-with-Acrylic-Rounds-and-Upside-Down-Method/p/30338475/category=7082570