Chocolate Ganache INGREDIENTS 1 cup heavy cream 9 ounces semisweet chocolate, coarsely chopped 1 tablespoon light corn syrup PREPARATION: 1. Put the heavy cream in a saucepan and set over medium-high heat. As soon as it begins to simmer, remove the pot from the heat. Add the chocolate and stir with a wooden spoon to melt the chocolate. Stir in the corn syrup. 2. Transfer to a bowl and refrigerate for about 1 hour. If using for filling, soften
Buddy Valastro Border Techniques The "Drop Line", The "Reverse shell". Basic Shell. He does a cool chant as he does it that helps stick. May to learn using that trick also. All around the cake he will say for Reverse shell "One way, then the other way" as an example. It gets you in the flow.