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Ganache I
July 15, 2002

This is the recipe I use for all my ganache needs. Like the author says, it's very versatile. By changing the temperature (melting or cooling,) you can change the consistency of the ganache. I have mixed it with whipped cream for a quick mousse, used it to mask and glaze a cake, and even piped roses with it! If you use the best quality chocolate, it will make any event special.

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