Two ganaches are better than one.

I'm studying the formula for butter ganache, a less-popular ganache than the cream variety. I suspect the reason butter ganaches aren't made as often in current American chocolatiering circles is that more care is needed in its preparation. The formula is easy: 2 parts chocolate to 1 part liquefier (butter plus any liquid flavoring). Sweeteners are not considered liquefiers, which is something I need to remember, as it's counterintuitive: For butter ganaches, only liquid sweeteners may be used. I'm tinkering with the idea of using fruit powders along with concentrated fruit purees in my butter ganaches, which leads me to wondering if I should make my own purees or buy them. I'll probably buy them for consistency's sake. I realize this is chocolate-geek noodling at its worst. I'll make the next post a bit more exciting by showing the results of my butter ganache experiments.