What should I do with it? Can I use it as an ingredient in something else? (cookies, cake, ice cream?) I don't really want 1000s of truffles, or to fill 100s of cookies/tartlets/cakes, but a recipe where ganache is an ingredient. It's about 1:1 chocolate:cream, with some added sugar (the chocolate was too bitter to accompany the cake)
You know to soak them in water, but how about marinating them in this, too?
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