I've decided to give chocolate ganache a try. I've already made it, and now just getting the nerve up to cover the cake with it! I've never made it before, and have never tasted it before (that is until I tried what I made). It's good...it's rich. I'm just finding myself a little intimidated by the stuff. Does anyone have any tips for me before I do my final walk into the kitchen to start the "cover-up"?
post #1 of 9
7/2/12 at 1:11pm