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ganaches - Page 2

post #16 of 21
Quote:
Originally Posted by vgcea View Post

Infusing ganache with teas and a whole bunch of other stuff is pretty common practice in the world of chocolates.

 

I did think that Adriana Zumbo took it too far with pigs blood and Big Mac varieties. 

post #17 of 21
Ugh! I think I just threw up a little in my mouth.
post #18 of 21
Quote:
Originally Posted by vgcea View Post

Ugh! I think I just threw up a little in my mouth.

 

lmfao vgcea!!!!!!!!

post #19 of 21
Wtf? Pigs blood? Why oh why? Never mind sick in my mouth, it came involuntarily down my nose. Clotty aneurism ganache anyone? Mmmmmmmmmmmmmmmmm
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
post #20 of 21
That's just gross.
post #21 of 21

Please can someone help me

 

I am making a mans torso cake for a hen do on sat 23rd. I bought the cream for the ganche few days ago and the date for the cream is 23rd, the hen is on the 23rd. so will this be okay to use? will it be safe to eat after 23rd? Please help!!
Thank you!!!

 

Stephanie xx

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