Thanks for the primer on ganache. I learned a lot, even though I've been making ganache for decades. In fact, I've been baking since I was 12 years old - chocolate chip cookies were my first baking experience. Now in my 70's, I still enjoy trying new recipes, new methods of baking and still enjoy learning /reading more about baking. For example, it was just in the last two years that I learned I need to 'fluff' flour, then weigh it to ensure the proper weight of the flour for recipes. (The proper weight of a cup of flour is between 121 - 125 grams per cup.) Just the other day, I discovered that what looked like the same amount of flour in one cup can vary from 118g to 133g!

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