As I said in my first post, I am currently working on my Christmas chocolate collection. I am happy with the results for my apple cider caramel ganache. I used BC Tree Fruits Cider-Broken Ladder, the chocolate is a milk chocolate from Cacao Barry Origine Ghana 40%, that has caramel notes. And it is a beautiful combination between the two. I like to make my shells thin, and the caramel is in a beautiful dark chocolate shell ( 72%), which helps to cut the sweetness.
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Best,
Tianna Forcino
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