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Robert Wemischner
Ganache for plating
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Preparation info
Yield: Approximately 12 ounces ,
12
servings
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
6
180
Americas
United States
Dessert
Vegetarian
Gluten-free
Method
Place the chocolate into a heat-proof stainless steel bowl.
In a small, heavy saucepan, bring the cream to the boil.
Remove from the heat and pour over the chocolate.
Stir, without aerating, to melt evenly.
Set aside to cool and then transfer to a squeeze bottle, covered, until ready to plate the dessert.
Refrigerate, cover