What do you do with six mostly full cans of beer after a tasting? You could finish ’em off, or you could…
Turn them into CHOCOLATE STOUT GANACHE!
I’ve been cooking the beer down with dark dark dark brown sugar for several hours, and the flavor is deep and sweet and rich. Once the concoction is nice and thick and syrupy, then… time for chocolate.
The question is, do I make a straight-up caramel ganache, which will be intensely bold, or make a butter ganache, which will be rich and complex. Decisions, decisions.