when i am already tired. looking through my cookbooks for ideas, or possible answers to questions like why my hazelnut ganache broke today. or how to make a fruit flavored ganache that actually tastes like fruit. without setting it up with gelatin (and in that case is it still a ganache? what is it properly? trying to understand how, why, etc, remembering that sometimes chocolate breaks. and you can try it again. and you can put the pieces together. but in the meantime...fruit puree + ganache. nut paste + ganache. infusing a flavor into white ganache without having a carryover white chocolate taste, yet having it be stiff enough to set naturally. chocolate work is a headache. for me it isn't my favorite. but i would like to learn...if only to carry my own weight. i am given the opportunity to play around...but i do need the tools to get better, so what, who? who should i read? where should i search?
and how can you patent a fruit ganache?