Thanks for the suggestions, they're really helpful.
@gap that's an interesting idea. I wonder if I could try making a Panna cotta then blitzing. It could certainly give that creamy taste I'm looking for but not sure what the shelf life and texture would be like. I'll make a batch up and see how long it lasts. At the least, I get to eat delicious panna cotta 😀
@pastrygirl ooh, I hadn't considered mascarpone, I'll have to give it a go to see what the difference is like. I've heard great things about Felchin but I've never had any luck finding it here in the UK. When I try and search for it I only get import sellers.
@Jim D. Felchin isn't an option for me in the UK atm but I should be able to get hold of the Cacao Barry Zephyr. I'll put some on order and see what it's like. I'm currently using Callebaut W2 for my white due to being more easily available but I do find it too sweet and would prefer to find something more creamy.
For the neutral base, I'm looking for something that I can use more delicate flavours with that won't become lost in a bonbon. I may be chasing the impossible for some things without throwing shelf life out the window but I'll keep running experiments to satisfy my curiosity.
I have Greweling here so I'll take a look through and see how he uses the butter ganache for his flavours.
