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Magazine Archives: Dec. 31, 2011 - Jan. 15, 2012

A New Ganache

Owen Dugan
Issue: December 31, 2011

Ganache is a pastry and chocolatier's mainstay. Chocolate is melted and mixed with cream to make a rich, smooth concoction for icing cakes and filling chocolates. It's a great medium for chocolate, and a good way to infuse flavors through the cream.


For the full article, check out the new issue of Wine Spectator, on newsstands December 6, 2011.

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