...almond syrup? i am intruiged! what is it? (i too was wondering what if anything to subtitute for the karo, because i'd never seen a ganache recipe that included it before...)
I suspect it's because the recipe is actually billed as "Chocolate Cream Frosting," and presumably it adds some sort of stability? Not sure - it's from The Best Recipe, but it's a variation on something else so I don't think they wrote up why. I can look, though...
My favorite thing about this post (aside, yes, from the tantilisation of its contents) is the fact that I keep (mis-)reading "Bittersweet" as "Banana." So I have this quick flash of, "Banana Ganache? How'd they do that? Oh right." Followed by quick, internal forehead smiting.
Hi there! I just saw Leo's wishes for a happy birthday. The username seemed familiar so I looked at your profile--I know who you are! I used to live in Dedham with a woman you made music with (who I don't speak with any longer) if gives you a clue. And I am close with gravitrue, who also used to live in Dedham with me. If you have not figured out who I am, drop me a line and I will reveal myself. Oh--and you came to look at a room I had for rent in Winter HIll a while back.
How do you feel about being friended by the likes of me?
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(i too was wondering what if anything to subtitute for the karo, because i'd never seen a ganache recipe that included it before...)
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(mmmmmm cook's illsutrated.)
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:)
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That's the danger of a little knowledge. One taste of my Lady's cayenne truffles and you think, what else could we put in a ganache? Mwahahaha...
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(the only kind of cake I've ever made from scratch, but not the last now that I know the difference)
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How do you feel about being friended by the likes of me?
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