i just made a batch of ganache (scharffen berger 70% bittersweet and heavy cream) and it's a bit acidic. i already used it on the cake i needed it for, and it's okay but not awesome. i often use callebaut for ganache, not scharffen berger, but the chocolate hadn't seemed particularly acidic right out of the package. if this happens again, is there a way to sweeten the finished product or lessen the acidity?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)