Hi, I love your tutorial and the way you get those edges perfect. I wanted to ask with regard to the dark chocolate 73%, does it have a bitter taste to it? Can you use buttercream on top of the ganache. I have seen the upside down method before on youtube.
I have never used the acetate sheets and have just learned about it now. Do you use them for the upside down method? Also, do you wait for the ganache to dry before removing the top? Thank you such much for your help.
I found a site called BakeDeco.com that sells all the acetate sheets and strips etc. They are located in NY. Not sure if the pricing is good but they sell in bluk.
