prep work during ROSE’S heavenly CAKES: Chocolate Genoise with Peanut Butter Whipped Ganache (page 184):
1- recipe calls for 62% chocolate. in my opinion, you can “make” 62% chocolate with half 74% chocolate and half 50% chocolate. do the math:
2- i melted a huge amount, for my next 10 or so cakes calling for 62% chocolate:
3- the best place to keep melted chocolate ‘melted’ is on the floor in front of the refrigerator! most hidden coil refrigerators have a front heat exhaust.
4- here is the peanut butter whipped ganache, prior whipping: