post #1 of 1
Hi!
So, I've been doing some reading on chocolate ganache and found out that chocolatiers use inverted sugar in their truffles in order to extend the shelf life of the ganache. Has anyone added inverted sugar to their ganache to extend the shelf life? If so, does it effect consistency, etc? TIA!
0
replies
Quote by @%username% on %date%
%body%