Hi, Angie! Fill the broken one? I was cheering YES, Fill IT!! YES! YES! DO it!! then you filled it, and I'm "YESSS!!" Eat the mistakes, taste testing, the best part! I so enjoy your videos, I learn so much and your teaching is SO down to earth and understandable! Thanks!
Thank you Angie. You are always so clear about what you are showing us. I really appreciate you sharing all your knowledge in such a down to earth way. You make everything seem possible. Have a great day.
Hey Angi great video as always! Am I right in saying with the cocoa butter seed you don't have to bring the chocolate down to working temp or is it at working temp when you add it in?
@@angilearnshowtochocolate Would that be the same with all types of chocolate? I used this method with Callebaut Mycryo but I still had specs of un-melted chocolate but I was using blonde chocolate
Hey Angie! Can I swap corn syrup instead of glucose? Sorry if you answered this in someone else’s comment, but there are some recipes that say it doesn’t work because the glucose contains an acid which corn syrup does not
I haven’t tried corn syrup before, but the reason why I like to used glucose is, that it makes the ganache much smoother. Not sure if this is the case with corn syrup. Glucose syrup doesn’t crystallize that’s why it makes caramelizing sugar easier. But I’d say give it a go and see if it works for you.
