Sunday, February 28, 2010
I broke a promise a couple of posts ago: I did not post the results of my butter ganache experiment. The reason I didn't do this is because the experiment tanked. Why I tried making a white chocolate ganache I can't tell you. I hate white chocolate and so does Bob. But all my chocolate-making reading got me fired up and I was convinced I could make an intense, fruity, zingy butter ganache out of white chocolate. I ended up garbage-disposalling a good pound and a half of white-peach and sweet basil butter ganache, which made my sink smell all fruity and delicious. I was black-hearted and mean-spirited over this development for a good half a day. Then I decided to try the same flavor idea but with a sugar system (fondant) as the base rather than a fat system (ganache). So I tried making peach-basil fondant using reduced peach puree infused with fresh basil. I got something that tasted very sweet but not so peachy. More candy down the garbage disposal. More mopey fuming. I'm now officially determined to create a peach-and-basil-centered chocolate of an intensity that will make people weep with gustatory joy. You watch me. I'll post about it when it happens.