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David Chang

Molded chocolate with ganache

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a big mess of an attempt at chocolates using polycarbonate molds and ganache filling.

ganache was 2:1 chocolate to cream. dark couverture @ 70%. 

tried my best to temper it right but the results were still streaky.

very difficult to remove them from the molds. maybe silicon would be easier next time. 

ganache needs to be in semi liquid state or else the bottoms will not be covered properly. 









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