So… when I made the ganache for the Naked Waffeltorte earlier this week, I made another batch based on a recipe that Shellyfish published. I followed all the measurements but I used maple syrup instead, and I added about 3 good tablespoons of spiced rum. I made it, let it cool and put it in the fridge for a couple of days. Ok, fine, I did sneak a spoon or two during that time, and it was very good.
Last night, I tried to shape the ganache by transferring a dollop between two spoons repeatedly, then rolling it in cocoa powder, but no luck. They didn’t look… professional. Though, I’m sure I could pass the five or so I made as “organic shapes” or “truffle nuggets”. See?
I don’t exactly know what to do with this ganache, I might try freezing a bit to see how it stands up after thawing. It would be really nice to preserve it for about 2 weeks while I finish off that Waffeltorte. (Phew! I’m gonna have to start working out after this month is over…)