Citron ganache

[Lior]

This evening I was given a big-huge -almost the size of my hand- Yeminite citron with a request to use to make truffles of a sort. It goes to someone special. I don't want just a regular lemon white chocolate ganache-I don't think I do anyhow... I feel like dark chocolate. What do you think? Does anyone have any ideas please?? I know that there is hardly any juice in this citron variety but the pulp is thick and I do not know how to use it. The peel is very nice...

[ejw50]

PH has a lemon/praline center in PH10. Praline ~2.5, milk chocolate 1, lemon zest, and butter.

You could also look up buddha's hand recipes and use it for the same things.

For instance, Candied buddha's hand.

[Darienne]

PH? Pierre Hermes? 10?

[RichardJones]

Yes, Pierre Hermé. PH10 is a very large (and similarly priced) collection of some of his best work. A really excellent book.

[Darienne]

Yes, Pierre Hermé. PH10 is a very large (and similarly priced) collection of some of his best work. A really excellent book.

Merci beaucoup.

[gap]

You could try making a curd and use that to make a ganache with the dark chocolate. I do that with a 66% dark chocolate and lemon curd and it is one of my favourite chocolates.

[mostlylana]

Oh, I have to second gap's suggestion. We did a lemon curd ganache in the Callebaut advanced class with Derrick Tu Tan Pho. It was sooooooooo good. My fav.

[Kerry Beal]

How about making a marmalade of sorts with half of it - putting a small amount in the mold, then backing with either a curd or a citron ganache or cream filling?

[ejw50]

You could try making a curd and use that to make a ganache with the dark chocolate. I do that with a 66% dark chocolate and lemon curd and it is one of my favourite chocolates.

Can you make a curd with zest only and no juice?

Edited February 1, 2010 by ejw50 (log)

[gap]

I'm sure you could work something out with the ratio of ingredients, but you do need some liquid in there without too much fat I think

[Lior]

I appreciate all the responses. I do not have hardly any juice. But maybe I could use some lemon. ALso, I have never made curd... I need to buy the PH book but that will take a while... I think I will a curd with dark chocolate. Thanks I will take pics.

[QbanCrackr]

does anyone have a recipe to offer to make a curd ganache? or at least some sort of ratio for one?

[gap]

Away from my recipes for a while at the moment - I'll try and remember when I get them

[schneich]

i would make a lemon cremeux..

[Lior]

well I have already made the curd! I will post pictures soon but there was absolutely NO juice, not a drop, so I used the zest with lemon juice to make the curd. It is totally delicious. I mixed with white chocolate. I will now make citron zest powder to rollthe truffles in. I am not sure about what to coat them in-if to coat them! I am thinking of dark chocolate so that the zest powder stands out-I hope. What do you think?

Now I am making a dark chocolate ganache with cream and citron zest, which I will coat in dark and roll in the zest powder. I made very small amounts.

[mostlylana]

I think coating in dark will be delicious. We did a 2 layer bonbon with the lemon curd gananche and a tea ganache. It was dipped in dark. Yum yum.

[Lior]

Thank you! That is what I will do! I leftsome of the peelish zest in as I like it...

when they are done Iwill post pics

Thanks all!!

[cmflick]

well I have already made the curd! I will post pictures soon but there was absolutely NO juice, not a drop, so I used the zest with lemon juice to make the curd. It is totally delicious. I mixed with white chocolate. I will now make citron zest powder to rollthe truffles in. I am not sure about what to coat them in-if to coat them! I am thinking of dark chocolate so that the zest powder stands out-I hope. What do you think?

Now I am making a dark chocolate ganache with cream and citron zest, which I will coat in dark and roll in the zest powder. I made very small amounts.

Sounds very tasty.

What ratio of lemon curd to white chocolate did you use?

[Lior]

Today I completed the order. Irolled the citron curdtruffles into citron-ish shaped truffles. I rolled the dark chocolate truffles infused with citron zest into balls. Both are dipped in dark and either rolled or decorated with citron zest powder. I love the taste of both. I am not completely satisfied with the look.

[ejw50]

very nice!

[lironp]

The citron shaped ones are adorable. One of the flavours I made was Pierre Herme's lemon cream- the recipe is running over the internet, with some white chocolate for stabilization, in a dark chocolate shell. His lemon cream is amazing, I can eat it endlessly

[Lior]

hmmm sounds good! I will have to look that one up. Thanks! I had fun making them! I love adding little hidden things on truffles-see if you can find a face!!

Just finished dipping the last ones-phew!

Edited February 4, 2010 by Lior (log)

[Kerry Beal]

hmmm sounds good! I will have to look that one up. Thanks! I had fun making them! I love adding little hidden things on truffles-see if you can find a face!!

Just finished dipping the last ones-phew!

Bottom left - looks like a baby harp seal.

[Lior]

those seals are so cute!! Yes it does kind of look like one!!