i'm going to make a white chocolate ganache on friday. do you have any recommendations on what brand with high fat content is best to use in making a ganache? have you used it before? what were your experiences with it?
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.