On Sep 19, 9:03*pm, Mark Thorson > wrote:
> Janet wrote:
>
> > I don't use fruit extracts or fake flavors.
>
> What do you use for a coffee ganache?
> I'm thinking of pouring hot cream into a
> French press instead of water, letting it
> steep as long as I would if it were water,
> then using the coffee-infused cream to make
> a ganache in the usual way.

Nope! Use Freeze dried espresso. I tried using Kona coffee once. Big
mistake. Gritty and not enough coffee flavor. With freeze dried you
can get a good strong coffee flavor.


John Kuthe...