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Usually found in candies and ice cream, this classic pairing here becomes ganache that can be eaten as is or used to stuff caramel apples.
Game plan: This ganache can also be used as a tart filling (pour the just-made mixture into a baked tart shell), or turned into truffles (let the ganache set up, scoop it out with a melon baller, and roll in cocoa powder).
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