- Joined Jan 17, 2017
I have been trying to work with a raspberry ganache from Bachour’s “Chocolate” book. The recipe works just fine but for the fact that he suggests to fill silicone molds with it and freeze it. The recipe contains invert sugar and it never solidifies enough in the freezer to unmold it. I’m using a chocoflex mold that is said to NOT stick. I’m thinking it’s the invert sugar that is the culprit. Any suggestions?