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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