Nowadays we might not have heavy cream on stand-by or deem it necessary to do a grocery trip just for that, so here is a baseline for how to make a ‘water’ ganache that can be used as a cake drip, a macaron filling, a cake filling or truffles.
A box of colorful and shiny chocolate filled with a magical assortment of delicious ganaches, caramels and other fillings. Some boxes have a map and some are a mystery! Well, you can learn to make your own molded bonbons with the guidelines laid out in this post.
Learn to chocolate tempering with the seeding method. Be on the way to creating beautiful chocolate dipped treats and shiny bonbons with this technique.
There are only two main causes for chocolate to get messed up while you’re tempering it and we have three ways each you can fix it.