Thursday, November 20, 2008

ganaches, may-november

i remember the first time i was asked to make a ganache flavor for the handmolds we do at work. i perseverated over it. should i just make some basic ganache, a 1:1 part cream and chocolate emulsion? should i add some butter to enrich it and how much? what sorts of fillings did we do in culinary school? i dutifully looked through my notebooks, copied out a recipe for some earl grey ganache (we're not allowed to use in-house tea) and substituted chicory for a honey-chicory ganache. i keep track of what we do at work and developed the following list of ganaches for handmolds or for truffles that i have made over the last six months. of course i don't make all the ganache so this is merely a sample of what's been offered. i have always enjoyed the process--i usually like anything where i have an ounce of choice--but lately i've been getting tired of the process as i don't like to repeat something, though i do and have. we're pretty low on liquor options and don't necessarily get a lot of new spices, and certainly are not special ordering something only for this purpose. i was originally going to post this and ask for suggestions of new flavors. recently i found out we're cutting back on our chocolate migniardise selection (is it the economy? is it too time consuming? ). so i guess this is in remembrance of its frequency. unless otherwise noted, ganache was made with 62, 6 or 70% valrhona. jivara lactee or ivoire otherwise.

white chocolate nepotella
white chocolate lavender
salted almond
white chocolate cardamom rose
candied pistachio
milk chocolate rosemary
white chocolate pink peppercorn
malted milk chocolate
white chocolate vanilla-verbena
star anise
milk chocolate peanut butter
milk chocolate lavender
grapefruit lavender
chili orange
vanilla fleur de sel

1 comment:

plinio said...

try white chocolate bbq. its very simple and you'd be surprised how delicious brown sugar, white chocolate and ketchup are combined.

the resulting product looks like caramel, a nice bluff to the unsuspecting.

i have not written a recipe for it yet, i do it by taste and sight. but here is the procedure.

heat brown sugar with a litte butter, like making butterscotch. when at butterscotch point, add ketchup to taste. once incorporated, add white chocolate.

oh, and i have had really positive feedback on my peas and carrots dessert.

years ago i made a dessert i called mirepoix. celery root cake, carrot ice cream and onion caramel. recently i have made caramelized onion cupcakes with blue cheese ice cream and bacon streusel.

so theres some ideas for onion in desserts.