Get ready to learn about basic milk and dark chocolate ganache recipes, learn about how to make adaptations to those recipes yourself to create new flavors, and explore examples of various types of adaptations! 

This 185 page book contains my basic French meringue macaron shell recipe along with chapters discussing types of ganache, an overview of adaptations, secondary fillings, calculating macaron fillings, storing and reusing ganache, storing and serving macarons, and a Q and A. Additionally there are chapters to look closer at the various methods of making adaptations, with information about how to make such changes to a basic ganache recipe. This book also comes with video tutorials!

The book contains five basic dark and milk chocolate ganache recipes - classic, cocoa powder, pastry cream style, and whipped - along with 10 more complex chocolate ganache recipes. The complex recipes demonstrate methods of adaptation to the basic recipes, and each comes with adaptation notes as well as notes for how to continue making changes to the filling and any information about changes I made to the macaron shell for the recipe. 

The recipes include: 

1. Dark Chocolate Ganache
2. Milk Chocolate Ganache
3. Cocoa Powder Ganache
4. Pastry Cream Style Chocolate Ganache
5. Whipped Chocolate Ganache
6. Jasmine Dark Chocolate Ganache
7. Saffron Cardamom Chocolate Ganache
8. Turtle Mocha Ganache
9. Chili Spice Ganache
10. Chocolate Birthday Cake Ganache
11. Everything Bagel Ganache
12. Mint Chocolate Whipped Ganache 
13. Raspberry Rose Chocolate Ganache
14. Peanut Butter Chocolate Ganache
15. Yuzu Candy Whipped Ganache

For a digital version of this book, please check my website!