Dark Chocolate Ganache
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aaaaaaaaaa i will eat eat eat chocolate aaaaaaaaaaaaaaaaaaaaaaaaaaaa (im dead) (not real)
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Brilliant Fenella. Love the video. The sound is a bit off. Maybe use a directional microphone or a microphone closer to you. what was the name of that chocolate? Keep up the good work.
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we can see that from 'here' by focussing the camera closely towards the bowl. i would have liked to see how the melted chocolate looks at different stirrings.
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good on you, well done and a good mum too
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Gotta love it, mums the word! great vid thanks
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This video is very helpfull!! Very clearly demonstrated! Each step is made very easily!! Thank you!! EXCELLENT video!! Thank You!!
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thank you very much, this really helped me.
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Thanks for the video.
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I've seen recipes for this with and without butter. The last one I saw without the butter is meant to harden on the cake. Will your recipe with butter still harden or does it stay soft (like chocolate glaze on a doughnut soft)? I'm looking for something almost as hard as a candy chocolate bar.
garciajennifer223 2 years ago
When it cools it does harden quite well so that you can make individual chocolates from it. Putting in the fridge really makes it go hard so you can make room temperature or cooled variations to suit the level of firmness you'd like.
getresults 2 years ago