natural emulsifier due to
its very high sweetening
power; it will break down
the droplets of fat into
smaller ones. The corn
syrup will help the cream
bind together and prevent
crystals from forming. You
have to let the ganache
cool completely overnight
in the refrigerator to allow
all the fat crystals to
harden. Then the next day
chris devlin
(Chris Devlin)
#1