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Sauces
Dark Chocolate Ganache for Frosting
A quick and easy dark chocolate and cream ganache, perfect for a smooth final cake finish and sturdy enough for fondant work.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Melt the chocolate to 48–50°C
2
Pour cold (or room temperature) heavy cream into the melted chocolate
3
Stir quickly with a silicone spatula until smooth
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