I find myself in the position of having to create a tiramisu variation on Heston Blumenthal's BFG (Black Forest Gateau). To do it, I need a white chocolate ganache with a hint of coffee flavor. It must have exactly the same basic consistency and qualities as a standard chocolate ganache.
I've never worked with white chocolate beyond incredibly basic stuff. Any advice?
In my experience, it just takes a lot less cream than dark ganache.
Another thought; to get the coffee flavor, it might be nice to just stir in some finely ground espresso beans into the ganache. It’ll have a nice speckle if you’re into that.
Hi fatcook, maybe it's a States thing but in Europe that's how we were taught how to do it.
Melt the chocolate , heat the cream. Mix cream in one third at a time. Chill.
usually you want to go with a 1 (cream):3 (choc) ratio or even 1:4 you can also steep espresso grounds in the cream (heat, let cool, strain then heat again before adding to the chocolate. Or if you have a coffee extract/compound use a little of that. If you only have access to powdered (freeze-dried) coffee, go with Medaglia D'Oro if you can find it
Aerated chocolate
White chocolate ganache with a hint of coffee WITH regular chocolate ganache (piped in alternating lines)
Flourless chocolate sponge dipped in coffee syrup
Light coffee Panna Cotta poured over all and set
Chocolate mousse (stiff, cream based) over top
Spray-painted chocolate to cover
I like the range of textures and flavors, and the final loaf-like thing should be beautiful.
@chrislehrer you can use cheesecloth in the strainer to get out the finer bits
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