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Chocolate tempering and a Muscavado Ganache

by Russell Brown | Feb 14, 2014 | Russell's Blog | 0 comments

I have had a fascination with chocolate for a very long time.  I am not a chocolatier but for the last 15 years I have been making chocolates for petits fours as well as using chocolate widely in desserts.  My knowledge has grown over the years through experimenting,...
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