I have a small business that makes novelty cake by order. Now this past weekend I had to make a chocolate cake covered with chocolate ganache.
In between my layers I used home cooked condense-milk that I make my caramel filling with. There was left over so I mixed it with the last of the chocolate. And ooops or maybe not = I made modeling chocolate. Now is this a recipe that someone used before. It worked perfect and tasted dilicous. Any comments to if this is a method to use , I would love to know.