Chocolates for the holiday

[jturn00]

I came back with a bottle of lemoncello. Any ideas on how to incorporate it into a ganache? Would you think it would be better in a white chocolate ganache or dark chocolate or neither?

Thanks,

Jeff

[theabroma]

I would add it as I add any other liquor/liqueur/flavoring to ganache ... but it will likely need some tweaking. Depending on what you're using the ganache for, I would start w/about 1 fl oz per cup of ganache and work from there. There are some alcohol based flavorings I use that I like to intensify, so to keep the ganache from becoming too loose, I bump up the amount of chocolate a bit.

That being said, somehow I think limoncello would go best with white chocolate. I am one of those who says she would eat bat guano if it were covered in fine chocolate, but I have never developed a yen for lemon or lime and chocolate. Orange, oh my yes, tangerine, grapefruit, definitely. But not lemon. And especially not w/dark dark chocolate. I'lll have to give it another whirl, though. It's likely some idiosyncratic thing in my biochem.

Please report results!!

Theabroma

[jturn00]

I did some research last night.

I am thinking of doing a coffee ganache, pear caramel ganache, a dark chcolate ganache (a request from my brother) and maybe a white ganache using lemoncello (or another flavoring that goes with white chocolate).

I will let everyone know how they turn out.

[Samaki]

Have you tried it yet?

IMO, lemon goes surprisingly well with, of all things, milk chocolate, better than dark, better than white.

[jturn00]

I made my chocolates over the weekend. I made a pear caramel ganache which is a recipe I got when I was at Le Cirque, I made the kona coffee ganache from chocolate obsessions and I tried a white chocolate lemoncello ganache (which was a recipe from norman love when he presented it on NBC.)

The coffee and caramel are really gooooood!

I had some problems with the white chocolate ganache. It was a little too soft when I tried to top off the molds which made a big mess. The lemon didn't come through either. I also added some honey (instead of the corn syrup as the recipe call for). The ganache had a light floral note to it but the lemon didn't realy come across. But my tasters seemed to like it. Next time I would add more lemoncello and then add more white chocolate to enable the ganache to set up.

Jeff

[Mette]

I made my chocolates over the weekend.  I made a pear caramel ganache which is a recipe I got when I was at Le Cirque, I made the kona coffee ganache from chocolate obsessions and I tried a white chocolate lemoncello ganache (which was a recipe from norman love when he presented it on NBC.) 

The coffee and caramel are really gooooood!

I had some problems with the white chocolate ganache.  It was a little too soft when I tried to top off the molds which made a big mess.  The lemon didn't come through either.  I also added some honey (instead of the corn syrup as the recipe call for).  The ganache had a light floral note to it but the lemon didn't realy come across.  But my tasters seemed to like it.  Next time I would add more lemoncello and then add more white chocolate to enable the ganache to set up.

Jeff

←

Sounds great, wish I was on your x-mas list

Could you please post the recipe for the pear caramel ganache, it sounds very tasty!

Thanks

/Mette

[jturn00]

I'm not sure if I can post the recipe for the caramel ganache since it isn't public knowledge. But it is a ganache similar to the burnt caramel ganache in "Chocolate Obessions" but it is spiked with pear williams liquor.

[Teri Everitt]

I made my chocolates over the weekend.  I made a pear caramel ganache which is a recipe I got when I was at Le Cirque, I made the kona coffee ganache from chocolate obsessions and I tried a white chocolate lemoncello ganache (which was a recipe from norman love when he presented it on NBC.) 

The coffee and caramel are really gooooood!

I had some problems with the white chocolate ganache.  It was a little too soft when I tried to top off the molds which made a big mess.  The lemon didn't come through either.  I also added some honey (instead of the corn syrup as the recipe call for).  The ganache had a light floral note to it but the lemon didn't realy come across.  But my tasters seemed to like it.  Next time I would add more lemoncello and then add more white chocolate to enable the ganache to set up.

Jeff

←

If you have any of the limoncello truffles left, try freezing them for a week or two and then trying them. I made some truffles last year with candied orange peel that I thought were really wimpy at first taste. I regretted not adding orange liqueur as well. Then I tasted one that had been stored for a couple of weeks and the flavour had deepened quite a lot and they were really nice.