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January 20, 2012
I am looking for a ganache recipe suitable for filing truffle shells and/or filling chocolates. Our hotel has a deal with Valrhona so please dont start with the 'why don't you use this chocolate'….It's Valrhona or bust for me. I tried one recipe with strawberry puree and creme de fraises and dried starwberries folded in at the end. the response was 'great taste but too heavy'. I believe the powers that be wish for a lighter ganache, possibly even water based. If there are any other like-minded professionals who could help me it would be a great help.
My new executive chef wants to incorporate as many of the different plantation chocolates in our new chocolate range.
thanks in advance for any recipes.