Share 'Tempering your chocolate for slabbed ganache'

Hi - I was re-rereading one of Peter Greweling's books tonight and he really emphasizes using tempered chocolate when making slabbed ganache. I never use this method as I use so many different chocolates when making different ganache recipes. I would never have the time to temper them all.  He says it makes for the creamiest consistency. I use the warm cream method over finely chopped chocolate.…