I want a choc cake with raspberry - But I want to something different that I can present in little more than 24 hours (28 to be exact). I am thinking Deep Choc Passion with raspberry ganache filling and a mousseline buttercream (white chocolate). I am not a big fan of white choc. but did find G&B organic (30% cocoa). I have some Chambourd and thought I would put this in the syrup. Will this ruin the flavor of the DPC?
Edited >>> so the raspberry ganache has white choc and chamboaurd so I will make that but inside or out?
Or should I make DPC with raspberry MBC (or other filling) and raspberry ganache (or other ganache)
and do you have any hints for making choc deco from candy molds.
not yet sure I want to do lacquer glaze—but I am considering it…
any ideas - if I am making any sense
I miss you all. but I am off for a couple of weeks…so, of course, this forum is tops on my list