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Fresh-tasting citrus ganaches (how are they done?)

Chocolate Confections

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3 replies to this topic

#1 HQAntithesis

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Posted 29 January 2014 - 06:54 AM

Has anyone ever tasted a really good fresh-tasting citrus ganache?  I have once.  It was a lime bonbon made by Franck-Fresson over in France.  Unfortunately, now every citrus ganache since then has tasted, well, old.


Does anyone has any idea how these are done?  I've gone as far as adding freshly squeezed lime juice to a zest-infused ganache (calculated with a slightly lower fat percentage than usual so the fat doesn't inhibit the flavour too much) and found that they still couldn't compare.


Help? :shock:

#2 Edward J

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Posted 29 January 2014 - 07:42 AM

Volatile oils and zest.  You can get some good natural volatile oils, a bit of cream of tarttar helps with the acidity.

#3 Mette

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Posted 02 February 2014 - 01:38 AM


you could try to add a pinch or two of citric acid to boost the sharpness/freshness

#4 Kerry Beal

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Posted 02 February 2014 - 03:34 PM

I make buttercreams for citrus - fondant, butter, juice/puree, essential oil or zest, citric acid.


Whoops - and some white chocolate.

Edited by Kerry Beal, 02 February 2014 - 03:45 PM.

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