Posted on February 8, 2009 at 7:24pm
Now Try This:
Um ! Yum! Dark Milk Chocolate Port Ganache in a Dark Chocolate Shell
I used Papua New Guinea origin chocolate for this molded treat. The Dark Chocolate shell was a 66 % cocoa with half vanilla bean per 5 lbs of liquor. After pulling off 2 lbs of dark I added enough sugar and milk to give me a 60% dark milk at 15 % milk.
If you’ve not worked with home roasted chocolate, just know this: I used a good rich dark chocolate that was not too bitter for… Continue