Chocolate 01 Genoise with Peanut Butter Whipped Ganache (page 184) – prep work

prep work during ROSE’S heavenly CAKES:  Chocolate Genoise with Peanut Butter Whipped Ganache (page 184):

1- recipe calls for 62% chocolate.  in my opinion, you can “make” 62% chocolate with half 74% chocolate and half 50% chocolate.  do the math:

2- i melted a huge amount, for my next 10 or so cakes calling for 62% chocolate:

3- the best place to keep melted chocolate ‘melted’ is on the floor in front of the refrigerator!  most hidden coil refrigerators have a front heat exhaust.

4- here is the peanut butter whipped ganache, prior whipping:

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s