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HQAntithesis

Fresh-tasting citrus ganaches (how are they done?)

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Has anyone ever tasted a really good fresh-tasting citrus ganache? I have once. It was a lime bonbon made by Franck-Fresson over in France. Unfortunately, now every citrus ganache since then has tasted, well, old.

Does anyone has any idea how these are done? I've gone as far as adding freshly squeezed lime juice to a zest-infused ganache (calculated with a slightly lower fat percentage than usual so the fat doesn't inhibit the flavour too much) and found that they still couldn't compare.

Help? :shock:

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I make buttercreams for citrus - fondant, butter, juice/puree, essential oil or zest, citric acid.

Whoops - and some white chocolate.


Edited by Kerry Beal (log)

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