This is my first post. I have all kinds of questions but I thought I would start with this one. Does anyone have much experience making butter ganache? I have found it to be by and large an unknown or at least lesser known confection. It seems in texture a lot like a fresh fudge. I have done a little experimenting with using jam as the liquid flavoring, but I am just beginning to try new things. Any thoughts, observations, or feedback would be most appreciated.
Posted September 26, 2009 23160