Kiriya Ubuyashiki
Culinary Explorer
Oh dear chocolate gurus!
Hello folks, I have a problem – my recent batch of ganache was maybe a bit too dense and it resembled fudge more than anything else.
I was targeting that thick, creamy texture to achieve the perfect sauce. I’m not pretty sure what could be wrong or how it could be solved, does anyone of you have a clue? Surely this is all fine advice that I can soak up like a sponge! Thanks a lot! 


