Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams are 25-30% . Receipes often call for 35-38%. How can I make my ganache richer? Can I use oil (like canola, or olive oil)?