"from the bean" artisan micro-batch chocolate and confections start up
Wednesday 28 April 2010
espresso love
I just made the most fabulous espresso ganache! It's a recipe from a friend that has his own shop. He said it's very popular and I can see why. I'm letting it firm up a bit before I scoop it into balls.
Sounds delightful and dangerous. Would I be up all night if I ate one?
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