First, hi all. I'm a new to posting, but I've browsed the site on and off for a long time. All of your candy is way beyond my level of experience and I hope one day mine will be that pretty.
Secondly, I hate white chocolate. But I understand people lurrrrveeee it, so I try to use it in at least one or two chocolates that I make. It gives me headaches.
My problem is this -how do you get the flavor into the white chocolate without the white chocolate overpowering the flavor added?
I've tried infusing the cream for days, reduced purées, extracts, jams...it all just has that gross white chocolate taste and barely any flavor. The only semi-success I've had was by adding an entire block of guava paste. I don't mind experimenting and throwing stuff away, if someone could point me in the right direction that would be so very helpful.
**right now I have a giant block of Callebaut white chocolate that I'm using. I've tried raspberry, key lime, black raspberry, passionfruit, chai and mango (indivually..not a combination). Maybe those are just bad flavors to use.