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Old 15.02.2017, 22:11
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Re: Post photos of what you cook and bake in Switzerland

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as it wasn't full cream, that's why your ganache was still a bit soft after 2 hours. that or the fridge isn't very cold? usually anything more than two hours and it might be a bit tough to scoop and then shape.
Maybe a combination of the two - the fridge was in its auto-defrost mode, so not quite as cold as normal.

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...I will be happy to share the recipes if anyone is interested
That's what the thread is for. acmilan posts a lot of recipes that make me fatter just by reading them.
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