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October 27, 2007 by Tien Chiu

Ganache

Spent the morning mixing up ganache, an emulsion of cream, cocoa butter, and butter.  12 batches in all:

  • cinnamon-pistachio-white chocolate
  • coffee-milk chocolate
  • blue chanterelle mushroom
  • jasmine tea
  • rose geranium
  • Mandarin orange marmalade
  • goat cheese + honey
  • caramelized banana
  • lemongrass
  • fennel and basil
  • Xocopili, a spiced chocolate from Valrhona

and, uh, one flavor I’ve forgotten.  The chai infusion didn’t “take” – wasn’t strongly flavored enough – so I didn’t mix it up.  The peanut butter “broke” (curdled), so I discarded it.  I added the marmalade on the inspiration of the moment, and it seems to be working very well.

The ganaches are now cooling slowly and I’m taking a very short break before I prepare the molds for filling.  It’s important to pipe the ganache before it gets too cool as otherwise it doesn’t fill the molds evenly.  So I’m on a tight timeline, but since I also need to eat I’m taking a short break to devour some pastries from this morning’s farmer’s market and type up this blog entry.  I’ve been working 5+ hours without a break and this (1:30pm) is the first time I’ve eaten all day.

The rest of today will probably be just as intense – once you mix the ganaches everything has to happen on a pretty tight schedule.  More tomorrow.

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Previous post: Thermometers and infusions
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