Birthday Week – Part 2
[…] egg whites at room temperature Pinch of cream of tartar Pinch of salt Make the ganache layers: Preheat oven to 180c (350f) Spread pecans on baking sheet and toast for […]
[…] egg whites at room temperature Pinch of cream of tartar Pinch of salt Make the ganache layers: Preheat oven to 180c (350f) Spread pecans on baking sheet and toast for […]
[…] place of hot water. I think this make the chocolate sing. And the coconut milk ganache on the top, is a game changer. Feel free to make it without the […]
[…] we served for dessert, laced with date syrup and topped with a chocolate and date ganache. A decadently delicious way to end our meal (with a few marunchinos on the […]
[…] more intense flavour undertones. I like to ice this with a simple yet decadent ganache which is a very handy trick to have up your sleeve for those “I […]
[…] seasonal fresh fruit on the top and in the winter it’s covered with a chocolate ganache. This also works really well as a two layer birthday cake for a celebration. […]
[…] we served for dessert, laced with date syrup and topped with a chocolate and date ganache. A decadently delicious way to end our meal (with a few marunchinos on the […]
[…] you have to go in and try the goods. The almond brittle with salted chocolate ganache ice cream had a vanilla base that was not too sweet and was one […]