The ganache was delicious. Had to adjust for the cream to chocolate ratio so it was stable and pipeable. Added 1/2 c powdered sugar mixed with 1/4 c cornstarch to tighten.
The recipe is great in a Bertello wood/gas pizza oven. The 3 day ferment is fabulous but have made the night before with a little extra yeast and got more than satisfactory results.
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