at Tue, 14 Feb 2006 17:08:02 GMT in S7oIf.8387$C02.5096@trndny02,
(Janet Puistonen) wrote :

Alex Rast wrote:
snip

I'm interested in how you would make a white chocolate ganache. I
have tried several different approaches, but always find the texture
not what I would wish.

I use the same approach I use for dark ganache. I grate the chocolate
with a box grater, heat the cream, and pour the hot cream over the
grated chocolate. With white chocolate the cream should be really
quite cool, in relative terms....
Do you bring the cream to a boil and let it cool, or not boil it at all?

I don't let it boil at all.

Do you have any idea what temperature the cream is when you combine it
with the chocolate?

It's in the range of 75-85C/167-185F. I don't get too obsessed over *exact*
temperature but I've always kept it short of bubbling.

And have you experimented with adding other
flavorings?

A few, mostly mild, subtle flavourings.

I originally wanted a key lime ganache that would resemble
key lime pie filling in flavor, with the white chocolate standing in for
the condensed milk. (I started with a truffle ganache, then moved to a
filling ganache because the texture wasn't good enough. I've now stopped
making that also because I just wasn't happy with the flavor and
texture, although other people liked it.) I've thought about infusing
the cream with lime peel and adding lime oil instead of using the juice,
in order to avoid cutting the fat content of the liquid.

I would *definitely* infuse with lime peel. The acidity would certainly
interfere with the texture of the ganache. That's the real problem about
using lime and/or lemon juice. Besides, the peel gives a more robust and
pleasant flavour.

In actual fact, I would use the Indian sort of super-condensed milk called
khoya to make something like you claim. Khoya, milk-fudge, is made by
taking whole milk and condensing it using a reduction method, stirring
constantly, until it becomes very thick and is tan in colour. You could
introduce lime peel somewhere about halfway into the process. OTOH, making
this product takes a LOT of time - 1 hour for every 1/2 liter, which
condenses down to scarcely 100 ml or less.


--
Alex Rast

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