Ganache with only couverture and alcohol

[Edward J]

Supposing I were to make a ganache with only two ingredients: Couverture and Alcohol.

Would it work?

What proportions would I use?

Could I get a decent shelf life of , say 4-6 mths?

Or possibly adding in clarified butter?

[Kerry Beal]

It can be done. Look in the water ganache topic.

It tasted rather vile when I did it with kirch which surprised me. Resplace cream in a recipe with the same amount if booze - though you might want to go 65% booze, 35% neutral oil (or hazelnut oilif you were to use frangelico).

Not sure of the shelf life - but if your recipe works out to 18% alcohol (that's pure alcohol) it should be indefinite according to Wybaux.

[gap]

I'd say yes as well. I make a macaron filling with just chocolate and passionfruit puree - can't see why alcohol wouldn't work

[Edward J]

Thanks.

Will be doing some experimenting. Been "fooling around" with clarified butter in butter ganches for a while. So far I seem to cap out at around 4 mths--the flavour just fades, but otherwise OK.

What's the name of Wybauw's book? Might be a interesting read....

[Kerry Beal]

Thanks.

Will be doing some experimenting. Been "fooling around" with clarified butter in butter ganches for a while. So far I seem to cap out at around 4 mths--the flavour just fades, but otherwise OK.

What's the name of Wybauw's book? Might be a interesting read....

I think it's Fine Chocolates 2 that goes more into shelf life.