how can i make my chocolate ganache have that mirror look after i pour it and is there a trick to smothing it out..whenever i pour it,it just looks messy..is there somthing i can do to make it look beautiful and glossy?? if anyone has the recipe for the mirror ganache i would sooo appreciate it! thanks
I add two tablespoons UNsalted butter (not margarine) to the cream before heating. The butter is what gives the chocolate the 'shine'
thanks sooo much!! ive never added butter so im anxious to see the outcome!!