Deceptively simple, deceptively delicious.
I’ve made this recipe multiple times and it always turns out bomb. I’d recommend using a chocolate that’s at minimum 70% for the ganache to set properly, as well as mostly using nuts that impart a lot of flavor This is a minimalist recipe so using the best ingredients you can find will make a noticeable difference.
Dark chocolate seems to absorb or require more liquids to ensure the ganache is smooth consistency for pouring yet doesn’t dry too hard. Hence, the greater percentage of cocoa, the greater amount of liquid ito achieve the right consistency. If using chocolate with a lower percentage of cocoa, I can see how the ganache would not solidify enough to achieve consistency suitable for being cut with a knife.
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