Posted on October 21, 2013 at 3:15pm
ok -- so I admit - my first try at macarons and decided to get the fillings done first...ganache...I followed the recipe but I think it is going to be too soft for a filling...a little grainy too, in my opinion. I read somewhere that you can't stir the chocolate before it is already heated because of the fat particles getting released too soon.
So questions: should it be more fluid rather than frosting consistency? Do you need to temper the chocolate first? I used callebaut… Continue