hope everyone is having a great holiday!
I have a question regarding truffle making. To my understanding, once you have made your ganache/filling, you are supposed to refridgerate, then take out to form balls, then refridgerate or freeze. After the balls have been chilled, you are then supposed to dip into your tempered chocolate.
My question is will the chilled or frozen ganac…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this