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added over 3 years ago

Add it to hot milk, add it to a cup of coffee, drizzle it over ice cream or poached pears…

Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 3 years ago

You can also freeze or refrigerate it for quite some time until the next ganache complementing concoction comes along. If you have a bit of time, turn cold ganache into on-the-fly truffles. Who can say no to truffles?