Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/cF6PNpJmozQ/marbled-ganache-recipe.html
We found something fun to do with tasty food and we wanted to post it for you! Make sure to click the link above to see the whole thing! Bon Appétit!
The consistency of ganache doesn’t just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don’t need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choo…
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