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Old 08-28-2011, 02:22 PM   #11
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...which is why I'd prefer not to add even more
Then if you don't want any caffeine, don't make chocolate frosting. Make a butter cream frosting using chocolate almond bark, which I believe is made from synthetic cocoa.
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Old 09-03-2011, 12:15 PM   #12
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I recently watched a cooking video about making ganache. The cook emphasized that it should be stirred very carefully so no air was incorporated into the chocolate/cream mixture. Would this make a difference in the color?
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Old 09-03-2011, 03:59 PM   #13
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I recently watched a cooking video about making ganache. The cook emphasized that it should be stirred very carefully so no air was incorporated into the chocolate/cream mixture. Would this make a difference in the color?
Hi subrosa, yes, I believe it must, I've had a few members here suggest to whisk it, but not beat it with my kitchen aid mixer.

Thanks for your reply!
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