Tripod, Canon 100m 2.8 IS macro lens, Canon t1i, Canon Speedlite 580EXii, remote trigger & Lightroom 3.0 for post processing.
New Ganache Recipe:
1 stick of cinnamon
5-10 whole cloves
dash of salt
Directions to make the ganache:
Bring cream to a boil with the cinnamon, cloves, and salt in the pot. Once it boils, immediately take it off the heat and let it sit for 30 min – 3 hrs. Then melt the chocolate & re-boil the cream. Add the cream to the chocolate & stir slowly.
From there, you can use the ganache however you’d like. We rolled them then dipped them in tempered chocolate. You could also use this ganache as a filling, use molds and make molded truffle (bon bon’s)…etc.