Whisk the ganache for 8 to 10 minutes after pouring the hot cream over the chocolate: this is the step that transforms a simple preparation into an airy and smooth ganache. This little-known technique, which consists of vigorously emulsifying the mixture with a whisk rather than simply stirring it, revolutionizes the texture of homemade truffles.
It all starts with a perfect emulsion. The 400 grams of…
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