Restaurants & Bars

a fine fudgesicle

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a fine fudgesicle

Cynical Chef | Aug 7, 2003 01:56 PM

So I'm trying to make a good fudgesicle for my customers. My first attempt was basically frozen ganache (64% chocolate + cream + sugar + vanilla)and while there's nothing wrong with a frozen truffle on a stick, it's not a fudgesicle. It's too darn rich. I'm thinking my next attempt will be 50% cream + 50% water then flavorings. Anyone have suggestions?

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