Hello all, (and thanks in advance for your help :-)
Is there something I could do to make ganache look all uniform in color once it sets on a cake, if I want to leave it as is (a raw look)… When it dries, the color is no longer uniform, so you’ll have dark and light patches. What do I need to do to make it look all uniform and rather dark?
Oh, and I do put it in the fridge!
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317