Looking for a ganache for your cakes and bonbons but having issues? Fat, pH, temperature and many other reasons could be the issue. Mark explains what to do and not to do and how to bring back a split ganache.
Potrebna vam je podrška sa vašim čokoladnim poslasticama?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments