I (and almost everyone I know) use Australian whipping cream - it is 35% fat - for all ganache recipes . . . no problems.
As for sourcing couverture: Callebaut is a good product to start with and can be sourced relatively cheaply…"
HiI currently live in Oz having moved from the UK and as much as I love chocolate I am a total amateur compared to you guys. So please bear with me as I ask a few probably stupid questions.Firstly, back home we have single, double and whipping cream and for ganache I used double cream which is what most of the UK recipes state. Over here they say cream or pure cream. Woollies have really expensive Pure cream and then the usual thickened cream. Aldi also stock double cream. I usually make…See More
New Years Even with a couple of friends we managed to pick up a lot of Christmas chocolate slabs from Tesco and had a chocolate fondue and cocktails. We had quite a bit of chocolate leftover and the "chocolate bag" evolved. The never ending supply of chocolate that would go from house to house!
My favorite chocolate is:
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