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Debra Fritz

On Sun, 12 Feb 2006 01:05:14 -0000,
(Alex Rast) wrote:

>The classic filling base is ganache. The standard firm ganache is simply
>hot cream mixed with grated chocolate at a ratio of 1 part cream to 2 parts
>chocolate. You can go softer by upping the cream amount - 2:3 will be
>considerably softer, almost like peanut butter, and 1:1 is very soft -
>enough that it will need to be piped in with a pastry bag. I've also
>written numerous times on the subject of ganache, look up under both this
>word and truffles. Not so long ago there was also a good discussion as to
>how to flavour it with various ingredients - different items call for
>different tactics.

This is where I'm getting a little confused. I use ganache for my
truffles and understand how to control the consistency and how to use
various things to flavor it...but is that what I should use for these?

My goal is to get the basic filling that is akin to the "butter cream"
filling used in the better commercial candies. That soft, creamy
center....that is then colored/flavored. And, I want it white so I
can color it using some flavoring agents.... Like the raspberry creams
that are pink and the orange creams that are orange...

Yes, I will do some fillings using a chocolate center with flavorings,
but I want that basic white filling and I'm wondering if that is a
ganache....or some variation of ganache.

A friend and I were just talking about using ganache, but putting that
into my mixer and beating it for a while (after it's cooled and
flavored) to "lighten" the texture. Will that work?

Thank you so much for your help....

Debra