whisk to combine thoroughly. Bring the mixture to a boil. Place 6 ounces of semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream and peanut butter mixture over the chocolate, and allow to stand at room temperature for 5 minutes. Stir until smooth. Refrigerate the peanut butter ganache for 30 minutes. Cover the bottom of a baking sheet with film wrap. Heat 3 cm of water in the bottom half of a double boiler over medium heat. Place the remaining 8 ounces of semi-sweet chocolate in the top half. Heat the chocolate uncovered, while stirring constantly, until it has melted, about 4 to 5 minutes. Transfer the melted chocolate to a stainless steel bowl, and continue to stir until the temperature of the chocolate is reduced to 90 degrees, about 5 minutes. Continued >>>