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lebowits

Guiness bon bon or truffle formulas

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I'm looking to make a Guiness Stout ganache for filled bon bons. Does anyone have any suggestions for reference formulas? The Guiness web site has a basic 2:1 ganache formula with a bit of orange zest. Wybauw also has a beer ganache formula I believe in "Fine Ganache 2".

Anyone else have favorites they are willing to share or pointers to references?

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I make a Guiness caramel adapted from William Curley's orange balsamic caramel:

150 ml guiness

90 gr whipping cream

300 gr caster sugar

40 gr glucose

100 gr unsalted butter

100 gr salted butter

Caramelize sugar and glucose to a dark amber. Add warm cream and butter, cook to 110 celsius. Add warm guiness, and cook to 107.

I want to try and replace some of the sugar with muscovado sugar, and see how that turns out as well

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I've planned on doing this, but I'm not making chocolates as much right now, and have put if off.

I was thinking of replacing half of the cream with reduced stout. I wondered if all of the cream could be replaced, or trying it with a butter ganache. I've made a red wine filling that way, and figured beer would work. One of my favorites that I want to try is Laguanitas Cappuccino Stout. It's chocolate-y and coffee-y at the same time.

I've made a milk chocolate stout ice cream at work, and I like how the flavor of the stout comes through better than with dark chocolate.

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Thanks for all the replies. I plan to work on this over next week and will report back.

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Look on the Peters Chocolate web site, they have a formula on there from the 2012 calendar

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